It was recently, that I found myself wanting to share more of my bakes on my blog. Baking is something that I love to do but I find it hard to share because I’m such a perfectionist when it comes to things like this. I also HATE it when I attempt to bake something and it goes wrong… and those times happen more than I’d care to admit.
Baking can be such a mindful activity (for me) because I think it’s something I’m naturally good at. I find that I understand recipes and it’s through practice that I can problem solve if something doesn’t go right. It’s also something that I actually enjoy doing. I always like to share my bakes too, you’ll often find me taking things over to my boyfriends’ mums house to be enjoyed.
I really wanted to bake some Mini Egg Cookies recently, you know the cookies, the crunchy on the outside soft on the inside cookies which are perfect for Easter due to including a favourite easter treats in them.
However, I found that I didn’t have many mini eggs… what I did have though? TONS of random leftover chocolate. half-eaten bars which get buried at the back of the fridge, random Christmas chocolate leftover (even though Christmas was three months away). What better way to use it all up than throw it in a cookie?
They taste so good and each one is just that tiny bit different…
- 300g Plain Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 115 g Unsalted Butter
- 100 g Light Brown Sugar
- 100 g Granulated Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract
- Roughly 380g of chocolate
- Preheat the oven to 180C/160C Fan and line two/three large baking trays with parchment paper, leave to the side.
- Whisk the Plain Flour, Baking powder and salt together in a bowl and leave to the side.
- Melt your butter carefully, and then add to a bowl. Add in the Sugars, and whisk the mixture together for two minutes. (I used my electric whisk, if whisking by hand, whisk for 3 minutes)
- Add in the Vanilla and Egg and whisk again till combined.
- Add in the flour mixture and beat till everything is evenly distributed and cookie dough is formed.
- Add in the chocolate and mix together again.
- Scoop the cookie dough (I use my hands and eyeball it) then roll it into balls. Bake in the oven for 10-13 minutes.
- Leave the cookies to cool on the trays for 5 minutes, then transfer to a rack to cool completely.
I roughly used a Jane’s Patisserie recipe for this and it worked so well. I have altered it slightly above to suit what ingredients I had but the cookies turned out so well.
There were two major changes that I made to this recipe, firstly, it doesn’t actually tell you to but I chilled my cookie dough for 30 minutes before cooking. I also pre-rolled the balls of dough and also chilled these whilst waiting for the other cookies to bake. The original recipe asks for cornflour and whilst I didn’t have any, the cornflour mainly stops them from spreading, hence why I found it important to chill my dough.
The second change that I made was the temperature of the oven and how long they cooked. The oven I was using is old so I found not only did I have to raise the temperature of the oven but also cook the cookies for slightly longer than it says in the recipe. Only you know what your oven is like so this is a bit of trial and error. The good thing is that you can’t really underbake cookies – some people prefer them really soft but I love when they’re crunchy on the outside and soft in the middle. I cooked mine for about 18 minutes which does sound like a long time… but as I said, my oven is old!
I’d love to know if you tried baking these?! They’re easy if you want something simple (but delicious!) and they also give that gentle nod to an Easter bake! Perfect if you’ve got lots of leftover chocolate in the house too that needs baking into something too…