We are getting in the Easter spirit early with some speckled egg choc chip cookies. We used Darrell Lea Speckled Easter Eggs as they are Australian made but lots of chocolate brands make their own. The eggs have a crispy candy shell that hold their shape while baking. The Darrell Lea ones are quiet large (approximately 2.5cm long) which makes them easy to crush and also look great as a solo egg on top.
You can crush some eggs in a mortar and pestle or you can crush them at the end against the bowl with the back of a spoon. I like to leave a few eggs whole to place on top of the cookies.
We make this gluten free with our favourite gluten free flour from Bob’s Red Mill.
ingredients
130g butter
100g brown sugar
75g castor sugar
1 egg
1 tsp vanilla essence
300g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
100g chocolate chips
200g speckled eggs
directions
1. Pre-heat oven to 180°C. Beat together butter and both sugars. (Thermomix 10 seconds, speed 5)
2. Add egg and vanilla and beat until combined. (Thermomix 5 seconds, speed 5, scape down bowl and repeat)
3. Add flour, baking powder and soda and mix until all combined and mixture has a dough like consistency. (Thermomix 1 minute, speed 6).
4. Add chocolate chips and speckled eggs mixing until all combined. (Thermomix reverse soft speed for 30 seconds). After this step if you want to crush some of the eggs you can do this with a spoon in the bowl.
6. Use a tablespoon of dough to make into a ball (slightly bigger than a golf ball) and ensure you have a large piece of speckled egg on top.
7. Bake for 15 minutes in 180 degree oven. Allow to cool before enjoying warm.
8. These can keep for a week in an air tight container – feel free to pop in the microwave for 20 seconds if you prefer them warm.
This recipe makes enough dough for 18 cookies.
For other Easter ideas have a look as some of our other Easter recipes.
