Crisp and golden choc-chip cookies with a colourful Easter twist. Perfect for holiday baking with the whole family!
|310 ml||salted butter|
|560 ml||brown sugar|
|15 ml||Robertson's vanilla essence|
|910 ml||flour — cake|
|7.5 ml||Robertson's baking powder|
|400 g||dark chocolate — chopped|
|125 g||speckled egg chocolate candies|
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.