Easter Egg Chocolate Chip Cookie Recipe

Easter Egg Chocolate Chip Cookie Recipe

Get the kids involved in the kitchen with these chewy chocolate and Easter egg cookies. They are simple to make, fun to bake, and packed with rich maple flavour. Makes 12 cookies

Ingredients

• 85g unsalted butter
• 100g dark brown sugar
• 100g Pure Maple Syrup, Dark Robust
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 185g plain flour
• 85g candy coated chocolate Easter eggs
• 85g semi sweet chocolate chips

Instructions

1. Line two large baking trays with parchment paper.
2. Melt the butter in a saucepan over a high heat. Once melted, reduce the heat and allow the butter to brown. When brown flecks appear and it smells nutty, remove from the heat and set aside to cool.
3. In a large bowl, whisk together the brown sugar and maple syrup until fully combined. Add the egg and vanilla and whisk until light and fluffy.
4. Beat in the cooled browned butter. Fold in the flour and salt, followed by two thirds of the chocolate chips and Easter eggs.
5. Chill the cookie dough in the fridge for about 45 minutes. Towards the end of chilling, preheat the oven to 180C or 160C fan, gas mark 4.
6. Using an ice cream scoop, portion the dough onto the baking trays, leaving plenty of space between each cookie. Press the remaining chocolate chips and eggs onto the tops.
7. Bake for 10 minutes, then remove the trays and tap them firmly on the work surface to release air. Return to the oven for a further 2 to 3 minutes, taking care not to overbake.
8. Remove from the oven, tap again to create a soft centre, then transfer the cookies to a wire rack to cool.