Cookies are the perfect treat for everyone of all ages and during all occasions. I have wanted about learning to bake the perfect large cookies for months, just like those that you find in supermarket bakeries. I thought what a more perfect time to learn than Easter weekend. These were delicious and turned out exactly how I'd hoped so I thought I would share the recipe.
Ingredients
- 160g unsalted butter (if using salted butter then don't add additional salt)
- 100g soft brown sugar
- 75g white sugar
- 1+1/2 tsp baking power
- 1/2 tsp bicarbonate of soda
- 1 egg 1/2 tsp salt
- 300g plain flour
- 100g chopped up dairy milk chocolate bar
- Around 250g mini eggs (200g chopped, 50g whole)
- Vanilla extract (optional)
Method
- Cream together the butter (softened) and both the brown and white sugar in a bowl before adding in the egg and vanilla extract.
- Sieve in the flour, bicarbonate of soda, baking powder and salt to the wet mixture and beat until a dough is formed.
- Add in the mini eggs and dairy milk chocolate pieces and mix to make sure they are evenly spread throughout the dough/mixture.
- Separate the dough into 115g pieces and roll them into balls with using your hands.
- Place the balls on a tray and put them in the freezer for 30-60 minutes.
- Once chilled, pre-head the oven and place the balls onto a tray covered with baking / greaseproof paper. Bake in the oven at 180 degrees for around 12-15 minutes. It is best to do 4 cookies per tray so they don't stick together.
- Once baked you can either eat them warm and soft or leave them to cool down and become crispier.