Chocolate Chip Easter Cookies

Andi Healey
Web Manager

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Ingredients

• 225g butter, room temperature
• 300g light brown sugar
• 360g self raising flour
• 5ml bicarbonate of soda
• 2ml fine salt
• 1 large free-range egg
• 1 cup 70% dark chocolate chips
• 40 mini chocolate eggs
• Vanilla ice cream, for serving

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Method

1. Preheat oven to 190C/170C fan/gas 5.
2. Using an electric mixer, cream together the butter and sugar until creamy and pale in colour.
3. Add the egg and beat until combined.
4. Sieve the dry ingredients together and add them to the wet ingredients.
5. Add the chocolate chips.
6. Mix until a dough forms.
7. Lightly grease a 12 cup muffin tray.
8. Weigh out 12 x 50g balls of dough and press them down firmly into the tray.
9. Top with a few mini eggs and bake for 15-20 minutes.
10. Allow to cool in the tin for 5 minutes.
11. Remove gently.
12. If you like, serve them warm with vanilla ice cream, or store them in an airtight container for upto four days.

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Cook's notes

Store any remaining dough in plastic wrap and freeze for up to one month.

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