|Prep Time||Cook Time||Total Time|
|10m||12m||22m plus extra time to refrigerate dough|
Get the kids involved in the kitchen with these yummy, chewy chocolate and Easter egg cookies. They’re so fun and easy to make!
Makes 12 cookies
- 85g unsalted butter
- 100g dark brown sugar
- 100g Pure Maple Syrup, Dark Robust
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 185g plain flour
- 85g candy coated chocolate Easter eggs
- 85g semi sweet chocolate chips
- Line 2 large baking trays with parchment paper.
- In a sauce pan melt the butter on high heat and once the butter has melted reduce the heat to low, to brown the butter. Once the brown bits start to form, take off the heat and set aside to cool. Browning the butter gives the cookie a rich nutty flavour.
- In a large bowl add the brown sugar and maple syrup and whisk well until well combined. Add the egg and vanilla and whisk into a light fluffy mixture. Beat in the cooled butter and then fold in the remaining dry ingredients followed by 2/3 of the chocolate chips and eggs.
- Place the cookie dough in the fridge for about 45 minutes and preheat the oven 180C/160C Fan/Gas Mark 4, just before removing the dough from the fridge.
- Use an ice cream scoop to spoon out the cookie dough onto the baking trays. Space cookie dough well enough apart in case of spreading. Add the reserved chocolate and eggs to the top of the dough balls.
- Bake in the oven for 10 minutes and then remove the trays from the oven. Tap them quite hard to release the air and place them back in the oven to continue baking for another 2 – 3 minutes, careful not to over bake. Remove from the oven and tap again to create a soft, gooey centre.
- Transfer the baking sheet with the cookies to a wire rack to cool.