I love eating things other people make and one of my workmates made these and I was instantly addicted. So a big shout out to Christina for being kind enough to give me the recipe.
Christina’s recipe uses dark chocolate (either chips or chopped up chocolate), but because it coming up to Easter I decided to use smashed up mini eggs which are my total downfall. These cookies are also a great way to use up any random chocolate you have lying about after Easter.
You can make the dough a day or two before and keep it in the fridge so that all you have to do is cut it and bake when you need them (if you’re having friends over this means less last minute scurrying around and you appear like a serene domestic goddess with an oven full of delicious cookies)
350 Grams Plain Flour
1 Tsp Bicarbonate of soda
1 Tsp Salt
225 Grams Butter (room temperature and cut into chunks to make it easier to cream with the sugar)
175 Grams Soft brown sugar
50 Grams Caster sugar
1 Tsp Vanilla extract
350 Grams Smashed up mini eggs (or use chocolate chips or chopped dark chocolate)
- In a bowl combine all you dry ingredients (don’t add the chocolate yet)
- In a separate bowl combine the butter. both types of sugar, add vanilla extract and mix until creamy, I used a stand mixer for this which makes it a lot easier but an electric whisk will also do the job
- Beat the eggs into the butter mixture, and then gradually add the flour. Then stir in our chocolate pieces (I folded them in using a large spoon so that they didn’t get too broken up an electric whisk.
- Split the dough into 2 halves, and roll each half into a sausage shape roughly 5cm in diameter and wrap each sausage in cling film before chilling in the fridge for at least half an hour
- Preheat you oven to 190 degrees (Celsius), you’ll probably need a couple of baking sheets, and these should be lined with baking parchment
- Cut the chilled cookie dough into 2cm think slices and transfer to you baking sheet leaving room for them spread as they cook. Bake for 10-12 minutes