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Thick & Chunky Speckled Egg Cookies
Cookie lovers unite! Indulge in these chocolaty and chonky speckled egg cookies, inspired by the iconic NY Levain Bakery. A decadent and delish Easter treat.
- Yields: 9 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 14 mins
Ingredients
½ C (112 g) Ladismith Spreado Butter Spread, slightly softened
¼ C (50 g) granulated sugar
2 eggs, cold
1 tsp (5 ml) vanilla essence
2¾ C (400 g) cake flour
1½ tsp (7,5 ml) baking powder
1 tsp (5 ml) bicarbonate of soda
½ tsp (2,5 ml) fine sea salt
1 C (190 g) chocolate chips
3 x 80 g packets (240 g) Cadbury Mini Eggs, coarsely chopped
Method
Preheat the oven to 200 °C.
In a large mixing bowl, cream together the Spreado, brown sugar and sugar for 4 minutes until creamy.
Add in the eggs, one at a time, mixing well after each one and scraping down the sides of the bowl.
In a separate bowl, sift the flour, bicarbonate of soda, and salt together. Pour the dry ingredients into the mixing bowl with the wet ingredients, and then pulse the mixer a few times to incorporate some of the flour.
Mix until just combined, avoid overmixing.
Stir in the chocolate chips and roughly a cup of chopped Mini Eggs. Separate the dough into large 130 g balls and place onto a lined baking sheet. Place into the oven to bake for 12-14 minutes. Note: Mini Eggs tend to lose some of their colour during baking. To ensure colourful cookies, press the remaining chopped Mini Eggs into the hot cookies when they come out of the oven, just before they set.
Allow to rest for at least 10 minutes to set.
