Easter Cookies: Double Choc Mini Egg
Recipe by Keshree Chundriah
Prep time: 15 minutes plus 4 Hours chilling time
Bake time: 18 minutes
Ingredients
- 230g Unsalted Butter, cubed
- 230g Golden Caster Sugar
- 1 slab Beacon Heavenly Ivory cream, chopped
- 1 slab Beacon Heavenly Milk chocolate, chopped
- 120g Mini Eggs
- 500g Cake flour
- 2t Baking Powder
- 1/2t Salt
- 3 Eggs, beaten
Method
- In a large bowl combine the sugar and butter. Beat for a minute, just until the butter cubes are coated in sugar.
- Add in the chopped chocolate and mini eggs.
- Beat for a minute.
- Sift in the flour, baking powder and salt.
- Beat for a minute.
- Add in the beaten eggs and beat the cookie dough just until there are visible white bits.
- Using a spatula, bring the dough together, the dough should be soft but sticky.
- Using an ice cream scoop and a scale, scoop out 110 grams of dough.
- Roll the dough into a ball. Place the ball into a freezer friendly container.
- Freeze the cookie balls for a minimum of 4 hours.
- Preheat the oven to 180^C and line a baking sheet.
- Place the cookies from frozen onto the cookie sheet and bake for 18 minutes.
- Allow the cookies to cool on the tray.
- Enjoy your next level choc chip cookies!
Yields 12 muffins. Baking instructions are a guideline only. Baking times may vary.