Easter egg NY style chunky cookies
Ingredients
180g butter, room temperature
35g light brown sugar
150g condensed milk*
225g plain flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla paste or essence
160g Darrell Lea easter eggs
100g milk or dark chocolate
Method:
Crush your easter eggs with a rolling pin in a zip lock bag or use a knife and roughly chop. Leaving some larger pieces
Cream the butter, sugar, vanilla and condensed milk together in a bowl until soft and smooth with no clumps.
Combine the dry ingredients in a seperate bowl and gently stir to mix everything together, then tip this into the wet mix bowl. Use a wooden spoon or spatula to mix everything together until it forms the cookie dough base. The dough should be firm and sticky to touch.
Gently fold in 3/4 of the crushed choc eggs and 3/4 of chocolate chips or chunks and mix through until evenly distributed. I keep a few of the whole eggs and chocolate chunks to the side to press into the cookies just as they're finished baking.
Pull off some of the dough and roll it between the palms of your hands into a ball. This is easier to do with washed, still slightly damp hands. To get the cookies super even in size, you can weigh them (they should be between 110 - 120g each). Place your dough balls onto a baking sheet lined with baking paper and repeat until you have 6. Place these into the fridge to chill for at least 1 hour*.
Just before you're ready to bake, preheat a fan oven to 180ºC and line some baking trays with non-stick baking paper. I fit 4 x cookies per tray as they do spread, so you might need 2 trays.
Once the dough has chilled, remove from the fridge place on the prepared baking trays. No need to press the cookie down at all, in the oven the ball will melt down a little to create those domed, thick, New York style cookies.
Bake for 12 - 15 minutes, they should be slightly golden on the edges and they'll look a little under-baked in the middle - and this is what we want! As soon as they're out the oven, press on the remaining easter eggs and chocolate chips and chunks and leave them on the hot baking tray until they're cool to touch. They will continue to bake even outside of the oven (from the hot tray) and have soft and chewy centres once cooled. Keep them in the oven for 2 minutes longer if you like them crunchier.
