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