Weekend Breakfast is teaming up with Children’s Health Foundation for The Great Irish Bake, taking place on 27th March.

🍪  Easter Mini Egg Chocolate Chip Cookies

Ingredients

•      125g unsalted butter
•      100g light brown soft sugar
•      75g white granulated sugar
•      1 large/medium egg
•      1 tsp vanilla extract (optional)
•      300g plain flour
•      1½ tsp baking powder
•      ½ tsp bicarbonate of soda
•      ½ tsp sea salt
•      100g milk chocolate (finely chopped or chocolate chips)
•      200g Mini Eggs (chopped)
•      50g Mini Eggs (whole)

Instructions

1.    Cream the butter & sugars Beat the butter, brown sugar, and granulated sugar together until smooth and creamy.

2.    Add egg & vanilla - Beat in the egg. Add vanilla extract if using.

3.    Make the dough - Add flour, baking powder, bicarbonate of soda, and salt. Mix until a cookie dough forms.

4.    Add chocolate - Stir in the chopped milk chocolate and chopped Mini Eggs until evenly distributed.

5.    Shape the cookies - Divide into 8 equal balls (about 115g each).

6.    Add topping & chill -Press whole Mini Eggs into each dough ball.

Chill in the freezer for 30 minutes or fridge for 1 hour.

7.                   Preheat oven

•      180°C fan
•      200°C conventional
•      160–170°C if your oven runs hot

8.    Bake = Place 4 cookies per lined tray. Bake for 12–14 minutes.

(TIP: flatten slightly before baking if you prefer thinner cookies.)

9.    Cool . Leave on the tray for at least 30 minutes to finish baking.

Extra Tips 🍪

•      These are best eaten on the day of baking, but can be revived by microwaving for 15–30 seconds or placing in a hot oven for 2–3 minutes.
•      You can freeze the raw cookie dough for up to 3 months. If baking from frozen, add 1–2 minutes to the baking time.
•      If you prefer flatter cookies, you can gently squish them down before baking (optional).