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Easter Chocolate Cookies

These really do taste as good as they look! A great Easter baking favourite and a pleasing alternatve for any sweet-toothed young baker. Also quick and easy to bake in batches.
 
Method

 

  1. Heat oven to 200C/180C fan/gas 6.

  2. Line 1-2 baking sheets with baking parchment.

  3. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together.

  4. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.

  5. Bake in batches for 8-9 mins until pale golden and still soft to touch – they will firm up as they cool.

  6. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate. Voila!

 

            
               

Servings

                       24 cookies

 

Ingredients

 

  • 100g soft brown sugar

  • 100g golden caster sugar

  • 100g butter, softened

  • 1 egg

  • 1 tsp vanilla extract

  • 225g plain flour

  • 140g milk chocolate, melted

  • 85g white chocolate, chips or chopped into chunks

  • 85g plain chocolate, chips or chopped into chunks

Ideal recipe for kids
15 minute preparation
10 mnute bake
Suitable for vegetarians
Freezable

% of a child's RDA* (per cookie)

total kcals - 20%    saturates - 25% protein - 9%               fibre - 0%

carbs - 11%                        sugar - 20%

fat - 12%                                salt - 3%

      

Try our new set of 4 measuring spoons.  Ideal for measuring out your cookie dough for baking! >> more

 
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