As today is Easter Sunday and as we all staying home this year what better than spending time in the kitchen with the family baking and having fun? No one can refuse a crispy edged cookie with a soft and chewy center!
Ingredients:
- ½ cup granulated sugar(100 gr.)
- ¾ cup light brown sugar(170 gr.)
- 1 teaspoon salt
- ½ cup melted unsalted butter(120 gr.)
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour(160 gr.)
- ½ teaspoon baking soda
- 2/3 cup mini eggs chopped(140 gr.)
- 2/3 cup dark chocolate chunk(110 gr.)
- In a small bowl, whisk together the flour and baking soda, set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until light and fluffy. Reduce speed to low, add the salt, vanilla, and egg. Mix well, about 1 minute. Add flour mixture, mix until just combined.
- Stir in the chocolate chips and chopped mini eggs, be careful to not over mix.
- Scoop the dough with an ice-cream scoop (about 40-50 grams each) onto a parchment paper-lined baking sheet and leave them in the fridge for at least 30 minutes.
- Spread the chilled cookie balls onto a baking tray lined with parchment paper. Leave enough space in between the cookies as they will spread during baking.
- Bake in a preheated oven at 180C for about 12-15 mins or until the are golden around the edges.
- Cool completely before serving and store them in an airtight container at room temperature up to 1 week.
Tip*
If you want to make the cookies plain. Replace the easter mini eggs with the same amount of milk chocolate chips.
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