Chocolate Chip Easter Cookies

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
+10 +10
Chocolate Chip Easter Cookies
Soft and chewy, extra thick and just loaded with sweet chocolate!
Ingredients
Method

Ingredients

  • 225g butter, room temperature
  • 300g light brown sugar
  • 360g cake flour
  • 5ml bicarbonate of soda
  • 2ml fine salt
  • 1 large free-range egg
  • 1 cup 70% dark chocolate chips
  • 40 mini chocolate speckled eggs (jelly-filled)
  • Vanilla ice cream, for serving
  • Method

  • 1
    Using an electric beater, cream together the butter and sugar until creamy and pale in colour.
  • 2
    Add the egg and beat until combined.
  • 3
    Sift the dry ingredients together and add them to the wet ingredients.
  • 4
    Add the chocolate chips.
  • 5
    Mix until a dough forms.
  • 6
    Lightly grease the Le Creuset 12 Cup Easter Egg Tray.
  • 7
    Weigh out 12 x 50g balls of dough and press them down firmly into the tray.
  • 8
    Top with a few speckled eggs and bake for 15-20 minutes.
  • 9
    Allow to cool in the tin for 5 minutes.
  • 10
    Remove gently.
  • 11
    If you like, serve them warm with vanilla ice cream, or store them in an airtight container for four days.
  • 12
    Store the remaining dough in plastic wrap and freeze for up to one month. Thaw and shape as mentioned above.