Indulge in these Triple Chocolate Easter Cookies, a perfect treat for the holiday season or any time you crave a chocolatey delight. This recipe features a sumptuous blend of white and dark chocolate chunks, along with festive mini chocolate eggs for an extra touch of sweetness and texture. The cookies have a soft and chewy texture, achieved with a combination of light brown soft sugar and golden caster sugar, along with vanilla extract and a hint of bicarbonate of soda for lift.
Perfect Occasion: These cookies are ideal for Easter celebrations, spring gatherings, or as a delightful homemade gift. They’re also great for baking with kids, bringing a touch of joy and festivity to any occasion.
Ingredients:
- 175g butter, softened
- 200g light brown soft sugar
- 100g golden caster sugar (adjusted to 60g caster sugar and 170g soft brown sugar)
- 1 tablespoon vanilla extract
- 1 large egg
- 250g plain flour
- ½ teaspoon bicarbonate of soda
- 50g white chocolate, chopped
- 100g dark chocolate, chopped
- 100g mini chocolate eggs, lightly crushed (some larger pieces reserved for decoration)
Instructions:
- Preheat your oven. Line a baking sheet with parchment paper.
- Cream together the softened butter and both sugars until light and fluffy.
- Beat in the vanilla extract and the egg.
- Sift together the flour and bicarbonate of soda, then gradually mix into the wet ingredients.
- Fold in the white and dark chocolate chunks, along with most of the crushed mini chocolate eggs.
- Drop spoonfuls of the cookie dough onto the baking sheet, spacing them apart.
- Press the reserved larger pieces of mini chocolate eggs into the tops of the cookies.
- Bake in the preheated oven for 8-10 minutes, or until golden yet still soft in the center.
Enjoy your Triple Chocolate Easter Cookies, a delightful blend of flavors and textures that’s sure to be a hit with chocolate lovers!
