Mini Egg NYC Cookies
Course:
Dessert
Ingredients
- 125 grams Butter
- 100 grams Brown Sugar
- 75 grams Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 300 grams Plain Flour
- 11⁄2 teaspoon Baking Powder
- 1⁄2 teaspoons Baking Soda
- 1⁄2 teaspoons Salt
- 100 grams Chocolate Chips
- 250 grams Mini Eggs (200g chopped; 50g whole)
Steps
- In a medium bowl, combine in the plain flour, baking powder, bicarbonate of soda, and salt. Set aside.
- Add the unsalted butter, light brown soft sugar and white granulated sugar to a large bowl and beat until creamy.
- Add in the egg and vanilla extract, and beat again.
- Add the dry ingredients to the wet and beat until a cookie dough is formed.
- Add in the chocolate chips and chopped Mini Eggs and mix in until they are distributed well in the cookie dough.
- Weigh the cookies out into eight cookie dough balls - they're about 115g each. Roll lightly -- not too tight!
- Once they're rolled into balls, add the whole mini eggs into the cookie dough balls.
- Put the cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so.
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C conventional! If your oven runs hot, go for 160C-170c.
- Place 4 cookies per baking tray and bake the cookies in the oven for 12-14 minutes.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
Source: https://www.janespatisserie.com/2021/01/23/mini-egg-nyc-cookies/#wprm-recipe-container-17197