Creme Egg Chocolate Chunk Cookies

Continuing on with the Easter chocolate obsession, with now chocolate chunk cookies with a creme egg surprise. You could swap these out for any miniature egg variety currently, but creme egg is my favourite type this time of year. 

For me, they are far too addictive. 

In a cookie, it doesn't stop their addictiveness. If anything, it just makes it worse. 

As they bake, the creme egg will hold its shape and won't melt into a pool of goo. Then when you break it open, a soft creme egg surprise is waiting for you. 

They are a soft cookie and you want to be careful not to overbake them, as this will lead to a crunchier cookie the next day. That's the secret to a soft cookie days after baking! This batch will make more than 12 cookies and will keep well for up to 5 days, making it the perfect snack for days... or breakfast if you're anything like my friend. 

Do I need to chill the cookie dough? 

Yes, I would always advise to chill your cookie dough. By doing this, it results in a thicker cookie as the ingredients don't melt as fast in the oven. You can chill your cookies for as little as 4 hours, you'll know when they are ready as they will be solid/very firm. Alternatively, to speed up the process you could also flash freeze them. 

How long do these creme egg cookies last for? 

These creme egg cookies will last for up to 5 days into a plastic container. They will always taste best when they are fresh - I recommend warm out of the oven. But they will keep for a few days, although mine have never made it that long before being eaten...

Can I make these cookies in advance?

Yes, you can always freeze raw cookie dough! This is the brilliant part of any cookie recipe, you can make a full batch (or a half batch) and roll them into balls, and set them into a freezer bag and into the freezer. You may need to bake them for 2 minutes longer, but the result is still the same cookie at the end of it.

Creme Egg Chocolate Chunk Cookies

Makes: 12

Ingredients: 

100g light brown sugar

200g caster sugar

225g unsalted butter, melted

2 eggs

1 tsp vanilla extract

450g plain flour

1 tsp bicarbonate of soda

2 tbsp cornflour

250g chocolate, chopped into chunks

12 mini creme eggs

Directions: 

1. In a large bowl, whisk the sugars and melted butter together. You want to keep whisking until they have combined into a smooth mix, usually for 3-5 minutes. 
2. Then add the eggs and vanilla extract and whisk for another 3 minutes, until the mix has lightened in colour. Then add your flour, bicarbonate of soda and cornflour. Don't fully combine the mixture, then add the chocolate chunks and mix until fully combined. If it's too much for the mixer, remove and use a spatula to finish off combining. 
3. Scoop out balls that are roughly 90g and place an unwrapped chocolate egg in the middle of the dough and pinch the edges together so that the egg is enclosed in a ball of cookie dough. 
4. Then place onto a tray or in a freezer bag and place in the fridge to chill for at least 4 hours, but preferably overnight. 
5. When you're ready to bake the cookies, preheat your oven to 180c/350f. Line two cookie trays with greaseproof paper and set your cookies onto the tray. Space evenly and leave a gap of about 2 inches between each cookie, I got 6 per tray. You don't want to put them too close as they may spread and touch. Bake in the oven for 16 minutes.