Choc Chip Easter Egg Cookies | The Scran Line

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Your special Easter treat from The Scran Line this year: chewy chocolate chip cookies topped with a chocolate ganache bird’s nest and speckled eggs in the center.

INGREDIENTS (makes 30)

200g unbleached all-purpose flour
1 tsp baking soda
1/2 tsp. salt
125g  unsalted butter, at room temperature
90g  granulated sugar
1 large egg
1 tsp. vanilla extract
470 g dark chocolate chips
110g packed brown sugar
micro mint leaves
Cadbury speckled Easter eggs

Chocolate Ganache:
400g dark cooking chocolate
150ml thickened cream (the kind you use for whipping)

RECIPE

To make Irish cream Chocolate Ganache add your the chocolate and cream to a large microwave safe bowl and microwave it for 20 seconds at a time stirring each time until it’s completely melted, combined and smooth. Cover with plastic wrap making sure the wrap sits directly on the chocolate and set aside to cool at room temp until it sets and becomes thick.

Preheat the oven to 180°C. Line 2 baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda and salt. Beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended.

Slowly add the flour mixture and mix just until incorporated. Stir in the chocolate chips.

Using a small ice cream scoop or heaping teaspoon, roll the dough between the palm of your hands to form a ball and place onto the prepared baking sheets. Space the dough mounds 2 inches (5 cm) apart.

Bake the cookies, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.

Place the ganache into a piping bag and snip the end off. (you may use a small round tip if you want your piping to look neat.) Pipe ganache onto cookie creating a little nest for you Easter eggs. Place little mint leaves into nest to make it look like it’s lived in!

STORAGE: store in an air tight container for up to 3 days.

You may want prepare your ganache the day before to allow it plenty of time to set properly. Alternatively you may refrigerate it. It will cause it to harden quite a bit thought so take it out an hour before you’re ready to use it and thaw it, then give it a good mix to smoothen it out.

Unfortunately this recipe can not be halved, but you can store the remaining cookie dough in a zip lock bag and freeze it for up to two weeks and have fresh cookies whenever you like!