Easter Chocolate Chip Cookies
Prepared with
Ingredients
- 7oz melted butter
- 9oz all purpose flour
- 3oz white sugar
- 3oz brown sugar
- 1 egg
- 1 egg yolk
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
- 0.5 cup chocolate chip
- 0.5 cut chocolate eggs or m&ms cut in smaller pieces
Instructions
Step 1
In a bowl of a food processor, using dough attachment, mix together melted butter, until combined.
Step 2
Add eggs, vanilla extract pulse for 10 seconds.
Step 3
Add dry ingredients, pulse until everything is well combined.
Step 4
Scoop the dough with an ice-cream scoop onto a parchment paper lined baking sheet, place in the fridge for minimum 4h or overnight.
Step 5
Preheat the oven to 180 C.
Step 6
Remove cookie dough from the fridge. Transfer cookie dough into a baking pan, leaving at least 5cm space between the cookies.
Step 7
Bake for 12-15 min.
Step 8
Cook completely, they will harden a bit while cooling
Tip 1 use browned butter for more flavours.
Tip 2 swap half of brow sugar to dark muscovado sugar for more caramel flavour.
Tip 3 use more chocolate chips if you don’t like chocolate eggs or m&ms
Tip 4 freeze your scooped dough. They will last up to 3 months in the freezer.