Do you have mountains of leftover chocolate eggs in your house? Why not incorporate them into chocolate chip cookies! We discovered this recipe some years ago; it's by Hugh Fearnley-Whittingstall and is just so easy. It also requires minimal baking utensils (read: minimal washing up) and is a brilliant one to get the kids involved with. Oh - and the cookies freeze really well too! This recipe makes 10 large or 16 medium cookies.
100g milk and/or dark Easter egg chocolate
125g unsalted butter
100g caster sugar
75g soft brown sugar
1 free-range egg
2 tsp vanilla extract
150g plain flour
½ tsp baking powder
Pinch of salt
Preheat the oven to 190C/375F/gas mark 5. Line two large baking sheets with baking parchment. Chop the chocolate into chunks and set aside.
Heat the butter very gently in a saucepan until it has just melted. Meanwhile, put both sugars into a mixing bowl. Pour the melted butter on to the sugar and beat with a wooden spoon. Break in an egg and add the vanilla, then beat until blended.
Sift the flour, baking powder and salt into the bowl, fold in, then add the chunks of chocolate. You should have a pretty sloppy sort of mixture.
Dot heaped pudding spoonfuls of the mixture on to the baking sheets, leaving plenty of space in between - they really spread out - and bake for eight to 10 minutes, until the cookies are turning golden brown. Remove, leave on the sheets for a couple of minutes to harden up, then carefully lift the parchment on to a wire rack and leave to cool completely.