Chocolate Chunk Easter Egg Cookies

clock 15 minutes + 15 minutes bowl Serves 24


  • 1 1/2 cups self-raising flour
  • 1/2 cup plain flour
  • 1 cup caster sugar
  • 1/2 cup brown sugar
  • 185g unsalted butter, melted, cooled
  • 100g white chocolate, chopped
  • 100g dark chocolate, chopped
  • 1 egg, plus 1 additional egg yolk
  • 1 tsp vanilla extract
  • Chopped caramel-filled mini Easter eggs, to decorate
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  • 1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line 2 oven trays with baking paper.

  • 2. Sift combined flours into a large bowl. Stir in caster sugar, brown sugar, butter, chocolate, egg, additional yolk and vanilla to form a dough.

  • 3. Roll heaped tablespoonfuls of mixture into balls. Arrange evenly on trays about 4cm apart (to allow for spreading). Flatten slightly with the clean, floured palm of your hand.

  • 4. Bake for 10-15 minutes until golden. Top hot cookies with chopped Easter eggs and press gently into each biscuit. Cool completely on trays. Store in an airtight container.


  • • Energy 1029Kj • Protein 2g • Total Fat 12g • Saturated Fat 7g • Carbohydrates 32g • Sugars 23g • Sodium 80mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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