Chewy Mini Egg Chocolate Cookies

20 standard portions

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Ingredients

• 100 g Light Brown Sugar (or use dark brown.)
• 80 g Caster Sugar (Superfine Sugar)
• 125 g Butter (softened)
• 1 Egg (large at room temperature)
• 1 tsp Vanilla Extract
• 240 g Plain Flour (All-purpose Flour)
• 30 g Cocoa Powder
• ¼ tsp Bicarbonate of Soda
• ½ tsp Baking Powder
• 80 g Mini Eggs (crushed)
• 100 g Micro Eggs
• 100 g White Chocolate Chips (or use milk/dark chocolate chips)

Method

1. Preheat the oven to 180°C (160 fan/ 350F/ Gas 4) and line 3 baking sheets with baking paper.
2. Cream together the softened butter and sugars in a mixing bowl until pale and fluffy. You may prefer to use an electric mixer - this cookie dough gets quite stiff later on!
3. Beat in the egg and vanilla extract.
4. Mix in the flour, cocoa powder, bicarbonate of soda and baking powder. The mixture will seem quite stiff and dry at this point but you need to keep mixing. By hand, it takes about 5 minutes to get it to come together. Don't forget you can always use an electric mixer to make life easier (I quite like the work-out!).
5. Mix in the crushed mini eggs, micro eggs and white chocolate chips. Chill the dough for 30 minutes if time allows.
6. Take heaped tablespoons of the mixture and roll into balls. Place on the prepared baking sheets, well-spaced. The mixture makes 20 cookies. Use a cookie scoop to ensure the cookies are the same size!
7. Bake in the oven for 10-12 minutes. Half-way through baking, take the baking sheets out of the oven and flatten down the cookies (with the back of spoon or fish slice). Return to the oven to carry on baking.
8. Once out of the oven leave to cool for 10 minutes before placing on a wire rack.