Baker: Sophie Carey
Makes: 20 cookies
Prep time: 40 minutes
Bake time: 12 minutes
Flours used: Matthews Cotswold Plain Flour


  1. 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
  2. Chop your assorted easter chocolate into equal size chunks
  3. Add the browned butter and sugars into the bowl of a stand mixer and cream with a paddle attachment until light and fluffy
  4. Add the eggs, vanilla, salt, baking powder and bicarbonate of soda and mix well again
  5. Add the flour and mix a final time until just combined
  6. Use a wooden spoon to mix the chocolate chunks into the dough by hand - this avoids them breaking up too much in the mixer
  7. 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
  8. Bake on a lined baking tray at 180 degrees celsius for 13-15 minutes
  9. Sprinkle with flaky sea salt to offset the sweetness of the cookie!

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