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Leftover Easter Chocolate Cookies

Makes 10 Cookies


1.120g unsalted butter, softened

2.180g demerara sugar

3.1 egg

4.300g plain flour

5.1 tsp bicarbonate of soda

6.½ tsp salt

7.200g chopped Easter chocolate + extra for topping


1.Electric hand mixer

2.Mixing bowl

3.Bakingtray, lined with parchment


5.Cooling rack


1.Preheat your oven to 180°C (fan).

2.Cream together the butter and sugar in the mixing bowl before the adding the egg and mixing until combined.

3.Add in the flour, bicarbonate and salt. Mix together until a dough begins to form. At this stage, add in your chopped up Easter chocolate and continue to mix until the chocolate is evenly distributed.

4.Weigh the dough into 80g balls and place on the lined baking tray(gently push some whole mini eggs into the dough balls now if you have them). If you only have one tray, bake these 4-5 at a time as they will need space to spread.

5.Bake for 10 minutes, then rotate the tray and bake for a further 4-5minutes until just golden. The cookies will continue to bake for a while as they cool.

6.Let the cookies rest on the cooling rack until warm to the touch before topping with any other leftover chocolate you have to hand. The chocolate will melt from the warmth and solidify again by the time the cookies are cool enough to eat.

This recipe, we found from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: on social: @fab_flour on Instagram or @fab_flour on Facebook and Twitter.

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