Recipe: Smashed Easter Egg Cookies

 These cookies are an indulgent Easter treat, crunchy on the outside and softer in the middle. They are best eaten warm so the chocolate and easter eggs are melted and gooey, but they can also be stored in an airtight container for up to 3 days.

This recipe yeilds approximately  16 cookies

METHOD

1. Pre heat oven – 160 C in a Hot Air Function (Circulaire in Smeg)
2. Cream soft butter and both sugars in a stand mixer with paddle attachment or flex edge beater attachment (this will save you from scraping down the sides of the mixing bowl).
3. Cream until light and fluffy.
4. Add egg and vanilla essence. Beat on low until well incorporated.
5. Gently stir in sifted flour, sifted baking soda and 3/4 C chopped chocolate. Do not over mix. Keep aside the remaining chocolate for top of cookies.
6. Scoop out 16 evenly sized amounts of dough and gently roll into balls.
7. Place balls of dough onto baking paper lined oven trays – 8 balls on each tray. Cookies will spread a little whilst cooking.
8. Slightly flatten balls of dough into round cookie shape.
9. Lightly press smashed Easter eggs and remaining chocolate onto top of cookies.
10. Place cookies into preheated oven.
11. Bake both trays of cookies at the same time for 10 -12 minutes or edges start to brown.
12. Once removed from the oven, cool cookies on trays for 5 minutes then transfer to a cooling rack to cool completely. If they are kept on the oven tray to cool completely, they will have a “soft bottom “.