Jane Dunn's speckled egg NYC cookies
Baking genius Jane Dunn is back with some more crackin’ Easter Baking. She’s meeting the chocolate wizards behind-the-scenes at Hotel Chocolat, before heading back into the kitchen to make her egg-cellent cookies.
Makes: 8
Ingredients
125g unsalted butter
100g light brown soft sugar
75g white granulated sugar
1 medium egg
1 tsp vanilla, optional
300g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp sea salt
100g white chocolate chips
200g speckled eggs, chopped
50g speckled eggs, whole
Method
1. Whisk together the unsalted butter, light brown soft sugar and white granulated sugar until creamy. Add in the egg and beat again - if using vanilla, add it in now.
2. Beat in the plain flour, baking powder, bicarbonate of soda and salt until a cookie dough is formed.
3. Mix in the chocolate chips and chopped speckled eggs until they are well distributed in the cookie dough.
4. Divide the dough into eight balls – you can also weigh them out if you prefer, they will be about 110g each.
5. Once they're rolled into balls, press the remaining whole speckled eggs into the cookie dough balls and then put them in the freezer for at least 30 minutes, or in the fridge for an hour or so.
6. Whilst the cookie dough is chilling, preheat your oven to 200C, 180C Fan.
7. Take the cookies out of the freezer or fridge and place onto lined baking trays, placing them out well as they will spread while cooking, I put four cookies per tray. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking.
8. Bake the cookies in the oven for 12-14 minutes, or until light golden brown.
9. Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling.