Hop into Easter with these delicious choc chip cookies! They are egg-stra special. Just make sure you start them the day before you want to eat them 😉 🐰
[penci_recipe]
Choc Chip Easter Cookies
Hop into Easter with these delicious choc chip cookies! They are egg-stra special. Just make sure you start them the day before you want to eat them 😉
Servings: 8
Ingredients
- 160 g unsalted butter – roughly chopped
- 100 g caster sugar
- 150 g brown sugar
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 tsp vanilla extract
- 280 g self-raising flour
- 1/2 tsp salt
- 100 g milk chocolate – chopped
- 100 g white chocolate – chopped
- 24 mini easter bunny chocolates
- 12 mini speckled eggs
Instructions
- In a microwave-safe bowl, add your butter and microwave for about 45 seconds or until melted.
- Add the caster sugar, brown sugar, and butter in a large bowl. Use a stand mixer (or spatula) and mix until combined.
- Add the egg, egg yolk and vanilla and mix for 15 seconds on medium until combined.
- Remove the bowl from your stand mixed and fold in the flour and salt.
- Add the chopped milk and white chocolate and mix well.
- Cover the bowl with plastic wrap and place it in the fridge overnight.
- When you are ready to bake, remove the dough from the fridge and let it rest while you preheat the oven to 180c.
- Line a tray with baking paper. Using an ice cream scoop, place the dough on the tray (you roughly want each ball to weigh 40g). Be sure to leave enough space around the cookies.
- Bake for 10 minutes on the middle rack. They should be slightly golden.
- Once you have removed them from the oven, place the chocolate bunnies and egg and press gently into the cookie. Let them sit on the tray for 5 minutes, then move them to a cooling rack and leave them for another 20 minutes.