Easter Cookies

What do you get when you combine a bag full of jewel-toned chocolate eggs and a crunchy, buttery chocolate chip cookie? The result is a brilliant crowd-pleaser of a cookie that is great for a pre Easter family baking day.  

1. Preheat oven to 200 degrees c
2. Sieve all the dry ingredients together into a bowl (flour, corn flour, baking powder, bicarb and salt).
3. Use the paddle mixer on your Kitchenaid and cream together the butter and sugars until they are lovely and fluffy.
4. Add in the whole egg, the egg yolk and the vanilla essence and mix to combine.
5. Gradually add in the dry ingredients. Don't over-mix, switch off the machine as soon as the flour is just combined.
6. Stir in 3/4 of your mini eggs [I like to lightly crush mine with a rolling pin (don’t let your kids do this part as they get carried away and completely pulverise your eggs into dust!]. Keep the remaining eggs to put in the top of the cookies once they have been balled.
7. Form the dough into 10 - 12 balls. I use a 1.5 tablespoon cookie scoop for uniformity. (You can go bigger and make 6 large balls but I find this is too much cookie for one portion. )
8. Place your cookies onto your baking tray lined with baking paper or a silicone mat.
9. Bake for 10-12 minutes or until the tops of the cookies are golden brown.
10. Leave the cookies to cool on the baking tray for 30 min then transfer to a cooling rack to cool completely.

*It is not a bad idea to eat at least one warm one because it is the equivalent of getting a warm hug from your mom in food form - just be aware that the cookie centres may be piping hot so if you burn your mouth don’t come for me*   Recipe by Lexi Bird Enjoy,