CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Speckled Egg Choc Chip Cookies

  • Overview
  • Ingredients
    9 items
  • Directions

The Easter baking has officially begun… starting with these speckled egg choc chip cookies. Soft, chewy cookies made with dark muscovado sugar for that deep caramel flavour, finished with colourful speckled eggs for a little Easter crunch.

(Makes ±16 large cookies)

 

200 g   butter

140 g   dark muscovado sugar

120 g   castor sugar

1           egg and 1 egg yolk

230 g   cake flour

5 ml     bicarbonate of soda

            Pinch of salt

160 g   chocolate chips

100 g   speckled eggs

 

  • Cream the butter well then add the sugars. Cream well then add the egg and egg yolk.  Mix very well until incorporated and mixture is light and fluffy.
  • Sift together the flour, bicarb and the salt and add in two batches to the creamed mixture
  • Lastly mix in the chocolate chips and place the cookie dough in the fridge for 1 hour or overnight.
  • Preheat oven to 180°C and line two baking trays with baking paper
  • Scoop 50 g balls of dough onto the baking trays (or roll balls) – do not place them too closely together as they will spread. Place most of the speckled eggs on the cookies.
  • Bake for 10 minutes, open the oven and drop baking tray once or twice onto the oven rack. Bake for another 3 minutes then remove from oven. Add the rest of the speckled eggs to the cookies while still soft.
  • Use a slightly larger cookie cutter to shape them neatly when they are still warm. Cool completely before removing the cookies from the baking tray
  • Repeat with the rest of the cookie dough.