Name: Choc-chip Easter cookies
Cook time: 15 min
Total time: 15 min
Yield: serving
Cuisine: Baking
Ingredients: 310 ml salted butter; 560 ml brown sugar; 15 ml Robertson's vanilla essence; 2 large eggs; 910 ml flour cake; 7.5 ml Robertson's baking powder; salt; 400 g dark chocolate chopped; 125 g speckled egg chocolate candies

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Ingredients (9)

310 ml	salted butter
560 ml	brown sugar
15 ml	Robertson's vanilla essence
2	large eggs
910 ml	flour — cake
7.5 ml	Robertson's baking powder
	salt
400 g	dark chocolate — chopped
125 g	speckled egg chocolate candies

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Method:

Combine the butter and sugar in a stand mixer. Cream, with the paddle attachment, until light and fluffy, 5 minutes. Add the vanilla and eggs and mix, 2 minutes. Add in the cake flour, baking powder and salt and mix until just combined, 10 seconds. Stir in the chopped chocolate. Roll the dough into a cylinder shape that is about 4cm in diameter. Cover with plastic wrap and refrigerate overnight. Pre-heat the oven to 180°C. Line 2 large baking trays with baking paper. Unroll the cookie dough. Using a sharp knife cut the cookies into 1.5cm discs. Arrange them on the baking trays and lightly press 3 candied speckled eggs on top of each disc. Bake, 10 minutes. Rotate the pans and bake, 2-5 minutes until golden and crisp on the sides. Cool on the trays, 10 minutes. Transfer to a cooling rack.

TIP: For alternative flavourings replace the candied speckled eggs with hazelnuts, peanuts, Smarties, Jelly tots, Rolo’s or M&M’s.