These cookies have a smattering of chocolate caramel Easter eggs mixed in with the chocolate chunks. It adds a decadent twist to my go-to chocolate chip cookie recipe. Whether you're a chocoholic, or if you just feel like spending your long weekend in the kitchen, they're an easy treat and a great gift.
The dough freezes well too - just roll into balls and keep in a snaplock bag. Cookies will then be just 10-12 minutes away.
Ingredients
| 125 g | Softened butter |
| ¼ cup | Brown sugar |
| 2 Tbsp | Golden syrup, or use maple syrup |
| 2 Tbsp | Milk |
| 1 tsp | Vanilla extract, good quality |
| 1 ½ cups | Plain flour |
| 1 tsp | Baking powder |
| ½ cup | Dark chocolate, roughly chopped |
| 6 | Mini chocolate Easter eggs, caramel filled, chopped (Main) |
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Directions
- Preheat oven to 180C. Using electric beaters, mix together the butter and sugar. Add the golden or maple syrup, milk and vanilla, and continue beating until well combined and slightly pale.
- Sift over the flour and baking powder, then add the chocolate and the chopped Easter eggs. Mix together with a wooden spoon then your hands, to form a soft dough.
- Roll out balls of dough, a little smaller than a golf ball. Place on a greased oven tray and flatten with a fork or spoon. If you have time, refrigerate the dough for about 30 minutes before baking.
- Bake at 180C for 12-15 minutes, or until golden.
If you liked this recipe, try Delaney's
