Easter Egg Cookies
Ingredients
225g butter
150g muscavado sugar
60g dark brown sugar
100g caster sugar
2 eggs
Vanilla
330g Matthews Cotswold Plain Flour
3/4tsp baking powder
3/4tsp bicarbonate of soda
Salt
300g chopped chocolate bars and Easter eggs
Flaky salt to finish
Baker: Sophie Carey
Makes: 20 cookies
Prep time: 40 minutes
Bake time: 12 minutes
Flours used: Matthews Cotswold Plain Flour
Method:
- Melt the butter in a saucepan and continue to cook on a medium heat until it is a deep golden brown colour and smells toasty - this should take about 10 minutes. Leave aside to cool to room temperature
- Chop your assorted easter chocolate into equal size chunks
- Add the browned butter and sugars into the bowl of a stand mixer and cream with a paddle attachment until light and fluffy
- Add the eggs, vanilla, salt, baking powder and bicarbonate of soda and mix well again
- Add the flour and mix a final time until just combined
- Use a wooden spoon to mix the chocolate chunks into the dough by hand - this avoids them breaking up too much in the mixer
- Portion the dough out into even sizes (if you’re being precise, aim for 35-40g per cookie!) and roll into smooth balls. Pop these into the fridge to firm up or even store in the freezer for up to 3 months
- Bake on a lined baking tray at 180 degrees celsius for 13-15 minutes
- Sprinkle with flaky sea salt to offset the sweetness of the cookie!
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