Chocolate Egg Cookies
Chewy, Chocolate, Cookies. Three of my favourite words! These cookies are a delicious Easter treat, perfect to hand round at family gatherings.
The following makes 40 cookies.
- 100g white sugar
- 160g brown sugar
- Pinch of salt
- 115g butter, melted
- 1 egg
- 1 tsp vanilla essence
- 175g plain flour
- 1/2 tsp baking soda
- 90g milk choc chips/or chocolate chopped into chunks
- 80g mini chocolate eggs
- Whisk together white sugar, brown sugar, salt and melted butter.
- Add the egg and vanilla essence, beating well.
- Add the flour and baking soda, folding in with a spatula. Careful not to over mix.
- Fold in the chocolate chunks and most of the mini chocolate eggs (leave a few large pieces).
- Cover and chill in fridge for at least one hour. (Can leave overnight.)
- Preheat oven to 180°. Scoop spoonfuls of mixture onto a lined baking tray, and add a few of the large egg pieces on top. Space out on the baking tray, and don’t flatten as they will spread. Pop the rest of the dough back into the fridge until you need it.
- Bake for 12-15 mins until just starting to turn golden on the edges. Cool on a rack, and enjoy!
I prefer to buy normal blocks of chocolate then chop up into chunks, rather than chocolate chips. Chocolate chips are easier though!
Made this recipe?
Tag @onehandedbaker on Facebook or #onehandedbaker on Instagram!