- 175g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g light brown soft sugar
- 100g golden caster sugar
- 1 tbsp vanilla extract
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 250g plain flour
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 50g white chocolate, chopped into chunks
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 100g bar dark chocolate, chopped into chunks
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 100g mini chocolate eggs, lightly crushed with a rolling pin, leaving some larger pieces to decorate
Heat oven to 190C/170C fan/gas 5. Line two baking sheets with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you’ll have to bake in batches to make the total 20 cookies.) Push the remaining mini egg pieces into the tops. Can be frozen at this point for up to three months. Defrost thoroughly in the fridge before baking. Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.
Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in an airtight container for up to a week.
Add a twistFor choc-orange cookies, replace the mini eggs with 100g chopped orange chocolate. Add the zest of an orange to the dough, too. For choconana cookies, replace the chocolate eggs with broken banana chips. And for toffee pecan cookies, swap white choc chips for toffee pieces, and chocolate eggs for chopped pecans.