These Easter Chocolate Chip Cookies are the perfect way to use up leftover Easter chocolate! Based on my classic chewy chocolate chip cookie recipe, they’re soft in the middle, crisp on the edges, and packed with chopped chocolate bunnies, eggs, and whatever festive treats you have lying around. It’s a fun, no-waste bake that turns Easter leftovers into something even more delicious!
110g butter, room temperature
120g sugar
40g brown sugar
1 tsp vanilla sugar
1 tsp vanilla extract
1 tbsp sugar beet syrup
a bit of orange zest
1 egg
210g flour
1⁄2 tsp baking soda
1⁄2 tsp salt
100g leftover Easter chocolate, chopped
12 chocolate Easter eggs
Makes 12
Preheat the oven to 170°C fan.
In a bowl, beat the butter, sugar, brown sugar and vanilla sugar until creamy. Mix in the vanilla extract and the sugar beet syrup, then add the egg and beat again.
Grate a little bit of orange zest into the bowl and mix.
In a separate bowl, mix the flour, baking soda and salt. Add to the wet ingredients and briefly mix into a dough.
Fold the chocolate through the dough.
Take tablespoons of dough (weighing approx. 55g), roll into balls and put on a baking tray lined with baking paper, leaving enough space between the cookies on the baking tray as they will spread.
Stick a chocolate Easter egg into the middle of each cookie, then bake in the preheated oven for 12 minutes, until the cookies are golden around the edges and still soft in the middle.
Leave the cookies to cool on the baking tray for 5 minutes as they will be too soft to move, then put on a wire rack.
