Chocolate Chip Easter Cookies
Andi Healey
Web Manager
These Mini egg Easter cookies are the perfect chocolate chip cookie -- crispy on the outside, and soft and chewy on the inside.
Ingredients
- 225g butter, room temperature
- 300g light brown sugar
- 360g self raising flour
- 5ml bicarbonate of soda
- 2ml fine salt
- 1 large free-range egg
- 1 cup 70% dark chocolate chips
- 40 mini chocolate eggs
- Vanilla ice cream, for serving
Method
- Preheat oven to 190C/170C fan/gas 5.
- Using an electric mixer, cream together the butter and sugar until creamy and pale in colour.
- Add the egg and beat until combined.
- Sieve the dry ingredients together and add them to the wet ingredients.
- Add the chocolate chips.
- Mix until a dough forms.
- Lightly grease a 12 cup muffin tray.
- Weigh out 12 x 50g balls of dough and press them down firmly into the tray.
- Top with a few mini eggs and bake for 15-20 minutes.
- Allow to cool in the tin for 5 minutes.
- Remove gently.
- If you like, serve them warm with vanilla ice cream, or store them in an airtight container for upto four days.
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