Tuesday, 22 April 2014

Easter Egg Chocolate Chip Cookies

LENT IS OVER! I can eat all the nice food again! I've been doing that since Sunday, and now I do feel a little bit sick. It's worth it though... However, I didn't actually get round to opening my easter egg until today (mainly because there's so much other chocolate in the house), and I only opened it today to use some of it in these! I was originally planning on making chocolate chip cookie bars, but when I got to the baking stage for some reason I decided cookies would be better (I was right). These are now my favourite chocolate chip cookie recipe!

The cookies are really moist and gooey and yummy and all the of things you want a chocolate chip cookie to be. Well, a leftover-easter-egg-chocolate-chip cookie. It's so nice to be able to bake again, and I am really looking forward to making my way through the loooong list of recipes I have piled up! Plus, I need something to reward myself with after 5 whole minutes of revision... 

I go back to school tomorrow for my last three weeks of school EVER! That is scaaaary, I feel so old. Almost a grandmother. After that, it's two weeks of study leave before my exams start, and I'm guessing a lot of panic baking will take place. I cannot wait for these exams to be over! Especially English, I hate it so much. And Geography. And History, sometimes. Anyway...

Recipe (makes 24):
  • 170g butter
  • 200g soft brown sugar
  • 50g caster sugar
  • 1 egg & 1 yolk
  • 1tsp vanilla extract
  • 300g self-raising flour
  • 1tsp baking powder
  • pinch of salt
  • 200g chopped chocolate/chocolate chips (I chopped up half of my easter egg and some mini eggs)

  1. Preheat the oven to 165oC (unless chilling the cookie dough).
  2. Cream the butter and sugars until fluffy and pale.
  3. Beat in the egg, yolk and vanilla until well mixed.
  4. Combine the flour, baking powder and salt in a bowl.
  5. Add the flour etc. bit by bit to the rest of the mix, beating slowly.
  6. When the everything is just combined, stir in the chocolate.
  7. You can cover the dough in cling film and leave in the fridge if desired (apparently it makes the cookies come out nicer) but as the butter in this isn't melted it should be fine. I left mine in the fridge for about 15 minutes while deciding whether to make cookies or bar cookies!
  8. Line a baking sheet with baking parchment.
  9. Make balls of cookie dough using about a dessert spoonful of mixture for each cookie.
  10. Place the balls on the tray, and press down lightly.
  11. Bake in the oven for 7 minutes, before turning the heat up to 180oC for another 3 minutes.
  12. Take out of the oven when the edges are just starting to turn golden brown.