Ingredients
- 170 grams (¾ cup) unsalted butter, at room temperature
- 150 grams (¾ cup) light brown sugar
- 50 grams (¼ cup) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room tempature
- 2 teaspoons vanilla extract
- 240 grams (2 cups) plain or all purpose flour
- 2 teaspoons corn flour
- 1 teaspoon bicarbonate or baking soda
- ½ teasspoon salt
- 100 grams (3.5 oz) chocolate chunks or chips
- 100 grams (3.5 oz) mini chocolate easter eggs
Instructions
- In bowl of stand mixer beat butter, brown sugar and granulated sugar until light and creamy.
- Beat in whole egg and yolk and vanilla, then scrape down the side of bowl as needed.
- Sift flour, corn flour, salt and bicarbonate of soda into the butter mixture.
- With the mixer on low speed mix until combined.
- Fold in chocolate chips or chunks and mini chocolate eggs until evenly disbursed.
- Cover the cookie dough and chill in the fridge for at least 2 hours or overnight. ( The cookie dough will be quite sticky at this stage to roll)
- Take the dough out of the fridge and leave to soften to room temperature for 10 minutes.
- Pre-heat oven to 160°C Fan/180°C/350°F. Line 2 baking trays with parchment paper.
- Scoop two tablespoons each of the cookie batter and roll into balls. Place cookie balls on the baking tray at least 2 inches apart. If desired, press a chocolate egg on top of the cookie dough balls.
- Bake for 10 minutes. Remove from oven and place on cooling rack. The centre of cookies may look slightly under baked. Leave to cool for at least 10 minutes before serving.
Notes
This post was originally published in 2014 and has been updated with new photos.
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