- 175g Butter
- 200g Light Brown Sugar
- 100g Caster Sugar
- 1tbsp Vanilla Essence
- 1 Large Egg
- 250g Plain Flour (sifted)
- ½tsp Bicarbonate of Soda
- 40g Henry Langdon Pure Cocoa
- Mini Chocolate Eggs, lightly crushed or sliced
- Pinch of salt
Preheat oven to 190C/170C fan forced and line baking trays with baking paper.
In a large mixing bowl, add the butter, sugars and vanilla. With an electric hand whisk, beat until pale and fluffy. Add in the egg and continue to beat until combined. Sift in the flour, bicarb soda. Henry Langdon Pure Cocoa and a pinch of salt, mixing by hand with a spatula.
Once all ingredients are combined, add in chopped chocolate eggs and gently mix through. Scoop small amounts of cookie dough out of the bowl to form small mounds on the baking sheet. Make a little hole, add a chocolate egg, and completely cover with cookie dough.
Bake for 15-20mins or until cooked to personal preference. Let cool and plate. Keep in an airtight container for extended keeping.