Soft and chewy, extra thick and just loaded with sweet chocolate!
Ingredients
Method
Ingredients
- 225g butter, room temperature
- 300g light brown sugar
- 360g cake flour
- 5ml bicarbonate of soda
- 2ml fine salt
- 1 large free-range egg
- 1 cup 70% dark chocolate chips
- 40 mini chocolate speckled eggs (jelly-filled)
- Vanilla ice cream, for serving
-
Method
-
1Using an electric beater, cream together the butter and sugar until creamy and pale in colour.
-
2Add the egg and beat until combined.
-
3Sift the dry ingredients together and add them to the wet ingredients.
-
4Add the chocolate chips.
-
5Mix until a dough forms.
-
6Lightly grease the Le Creuset 12 Cup Easter Egg Tray.
-
7Weigh out 12 x 50g balls of dough and press them down firmly into the tray.
-
8Top with a few speckled eggs and bake for 15-20 minutes.
-
9Allow to cool in the tin for 5 minutes.
-
10Remove gently.
-
11If you like, serve them warm with vanilla ice cream, or store them in an airtight container for four days.
-
12Store the remaining dough in plastic wrap and freeze for up to one month. Thaw and shape as mentioned above.
Tools for perfection
More of our favorite recipes
Find everything from classic dishes, beautiful cakes and exotic specialities.
RECIPE
Lavender and Lemon Mini Scones
These light and zesty scones are filled with fragrant lavender. Enjoy with afternoon tea or as a celebratory treat on special occasions.
RECIPE
Heirloom Tomato and Brie Tart
This tasty savoury tart is made with store-bought pastry and topped with tomatoes and Brie. Perfect for a light lunch or dinner.
WE USED
Stoneware Fluted Flan Dish
RECIPE
Jam and Almond Sweet Buns
Fruity, nutty and sweet, these jam-filled buns are an absolute delight—both to bake and to eat.
WE USED
Stoneware Heritage Rectangular Dish
RECIPE
Crusted Easter Lamb with Herb and Pistachio
It looks dramatic and gives you tender, blushing meat with an irresistible feisty crumb.
WE USED
3-ply Stainless Steel Rectangular Roaster
