Big, fat Easter egg cookies
If your household is anything like mine, Easter eggs are a major annual leftover. Put them to good use in these decadent cookies.
Ingredients
125g unsalted butter, softened
125g dark brown sugar
125g caster sugar
1 tsp vanilla extract
2 tsp flake salt
2 tsp baking powder
1 tsp bicarbonate of soda
2 eggs
300g plain flour
300g Easter eggs, roughly chopped into large chunks
200g toasted macadamia nuts, roughly chopped into large chunks
Method
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 don’t 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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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
