A big, chunky bakery-style cookie - the kind that’s golden and a bit crispy on the outside, soft and gooey in the middle, and packed with soft chocolatey decadence with a crunch from the crisp candy easter egg ‘shell’.
They’re the kind of cookie you bake when you “accidentally” buy a few extra bags of mini eggs on purpose. Perfect with a cuppa, great for sharing, and guaranteed to be a hit with kids and grown-ups alike.
Makes 10 BIG cookies
INGREDIENTS
200gm cold butter
145gm caster sugar
145gm soft brown sugar
2 x extra-large eggs plus 1 x egg yolk
2tsp vanilla paste
185gm SR flour
260gm plain flour
½tsp bicarbonate of soda
2tsp baking powder
250gm candy coated mini Easter eggs
COOKS NOTES
- Use butter and eggs directly from the fridge to keep the dough firm.
- Cut butter into medium size cubes to encourage it to blend with sugar efficiently.
- The extra raising agents (bicarb and BP) over and above SR flour will give the biscuits the lift they need to be indulgently thick and soft in the middle. Make sure both raising agents are in date before using. Bicarbonate of Soda assists with browning too.
- Crush chocolate eggs into chunky pieces using one hit with a meat mallet, end of a rolling pin, sturdy glass measuring jug or a pestle and mortar.
- Weigh cookie dough for even size to result in even cooking. Each cookie should weigh about 135gm.
- Refrigerate rolled biscuits to ensure butter is hard when baking to stop too much spread. The cookies need to rise rather than spread out and chilled dough assists greatly to get the desired result.
- Once completely cool store in airtight container in the pantry for a few days. Otherwise freeze for up to 4 months.
- Make these with broken chocolate bars in place of Easter eggs. Try different flavoured Lindt bars for some fun flavour options.
METHOD
- Briefly beat chilled butter with caster and brown sugar in mixer fitted with paddle attachment to incorporate to a smooth paste. Add eggs then yolk, one at a time and scrape down sides of bowl to ensure all butter and sugar is combined with eggs, then add vanilla.
- Crush chocolate eggs into large chunks.
- Mix flours and raising agents together.
- Remove bowl from mixer and tip in half dry ingredients, stir briefly using a large metal spoon, then add remaining flour and stir again – just before all flour is combined, add crushed eggs and stir until no flour is visible.
- Roll into 10 equal-sized balls and place on non-stick paper lined baking tray, spaced about 3cm apart. Refrigerate for 20-30 minutes. The more chilled they are, the better shape they’ll be when baked.
- Meanwhile, pre-heat oven to 220°C.
- Place trays in oven and bake for 7 minutes. Turn heat down to 180°C and continue to cook for 10 minutes, or until puffed and golden (but soft in the middle). Remove from oven and allow to rest for at least 5 minutes on tray to cool and firm up. Move to cooling rack using a fish slice to risk breaking apart.
- When cool enough to handle enjoy with a cuppa or a super-cold glass of milk!
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