Soft, thick, buttery and oozing with chocolate – what else could you want for Easter!? These cookies are super easy to make and much cheaper than the Easter treats at the supermarket. It’s the perfect study break and sure to impress your flat mates (if you feel like sharing!). You might even be able to negotiate yourself off the flat’s cooking roaster in return for these heavenly treats. Worth a shot!
Preparation time: 10 minutes
Cooking time: 8 – 10 minutes
Makes approx. 50 medium-sized cookies – enough to get you through the next couple of weeks of study!
- 200g butter softened (14 tablespoons)
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (plus extra)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups chocolate chips – use any variation of your favourite Easter chocolate or any other chocolate pieces. The sky’s your limit!
- Preheat oven to 175° and line one or more trays with baking paper.
- Place butter in a plastic bowl into the microwave and heat for 30 seconds, until butter starts to melt around the outside and approx. half of it is melted. Then let it cool.
- Add both sugars and beat with a mixer on a high speed until light and fluffy.
- Add the eggs and vanilla extract, beating between each egg, until just mixed.
- Add the flour, baking soda and salt and beat on low speed, until just combined. Don’t overbeat the mixture.
- Add more flour as needed, until the dough comes together in a ball and is no longer sticking to the sides.
- Fold in chocolate chips.
- Use an ice cream scoop or tablespoon (1.5 tablespoon scoop for medium size cookies) and place the dough onto the prepared baking sheets. Allow enough room for spreading.
- Form and pat down cookies just a little. Add additional chocolate on top for an extra heavenly taste.
- Bake cookies for 7-9 minutes, one tray at a time. Don’t over-bake and allow to cool.
- Enjoy while warm and the chocolate oozing out! Then store in airtight container.