How to make choc chip cookies, leftover Easter egg recipes
Step
1
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and beat for about 5 minutes at high speed until aerated. Add the vanilla, salt, baking powder and bicarb and mix to combine. Beat in the eggs one at a time at low speed, then add the flour and mix at low speed until combined. Fold the chopped chocolate and nuts through with a spatula, then cover the mixture with cling film directly on the dough and refrigerate for at least 2 hours.
Step
2
Heat your oven to 200C fan-forced (220C conventional). Line a baking sheet with baking paper. Take 150 grams of the dough and gently form it into a ball. Place the ball on the baking paper but dont press it down. Repeat, leaving about 10cm between each ball to allow for spread. You can bake the cookies in two batches if you prefer.
Step
3
Bake for about 20 minutes until the cookies are browned, then remove from the oven. While still warm, take a round cutter a bit larger than your cookies and use a circular motion to massage the edge of the soft cookie into a rounder shape. Repeat for each cookie. Allow to cool on the baking sheet until firm enough to handle.
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Thursday, April 6, 2023 at 2:21 am