Mini Egg Cookies

• butter↗175g g

  soft

• light brown sugar↗200g g
• golden sugar↗100g g
• vanilla extract↗1 tbsp tbsp
• large egg1
• all-purpose flour↗250g g
• baking soda↗½ tsp tsp
• white chocolate↗50g g

  cut into pieces

• dark chocolate↗100g bar g

  cut into pieces

• Mini Eggs100g g

  lightly crushed with a rolling pin, leaving some larger pieces for garnish

Step-by-step instructions

1. 1

   Preheat the oven to 190°C/170°C with convection/gas 5. Line two baking trays with parchment paper. Transfer the butter, sugars and vanilla into a bowl. Beat with a hand electric whisk until pale and fluffy. Add the egg and beat again. Add the flour, baking soda and a pinch of salt, then fold with a spatula, after which add the chocolate pieces and about half of the crushed Mini Eggs (reserve the larger pieces) and mix again until homogeneous.

2. 2

   Place golf‑ball‑sized dough balls onto the trays, leaving enough space between them. (Each tray yields 4‑6 cookies, so you’ll need to bake in batches to make a total of 20 cookies.) Press the remaining Mini Eggs into the top of the cookies. At this stage you can freeze for up to three months. Before baking, fully thaw in the refrigerator. Bake for 15‑18 minutes, swapping the trays halfway through. For a soft and chewy cookie it should be golden at the edges but remain pale and soft in the centre. If you prefer a firmer, biscuit‑like texture, bake a little longer.

3. 3

   Remove from the oven and let cool for 10 minutes, then transfer to a wire rack, and bake the second batch. Continue until all cookies are baked. Store in an airtight container for up to a week.