Monday, 18 April 2022

Mini Egg Cookies

I wanted to learn how to make the perfect large cookies for years, just like the ones you find in supermarket bakeries, so I thought what better time to learn than Easter.  These were delicious and exactly what I wanted so here is the recipe. 





Ingredients 

  • 160g unsalted butter (if using any salted butter then don't add 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 

  1. Cream together the butter (softened) and both the brown and white sugar in a bowl before adding in the egg and vanilla extract.
  2. Sieve in the flour, bicarbonate of soda, baking powder and salt to the wet mixture and beat until a dough is formed.
  3. Add in the mini eggs and dairy milk chocolate pieces and mix to make sure they are evenly spread throughout the dough/mixture. 
  4. Separate the dough into 115g pieces and roll them into balls with using your hands. 
  5. Place the balls on a tray and put them in the freezer for 30-60 minutes. 
  6. 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. 
  7. Once baked you can either eat them warm and soft or leave them to cool down and become crispier. 






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