Chocolate Chip Easter Cookies

• 225g butter, room temperature
• 300g light brown sugar
• 360g cake flour
• 5ml bicarbonate of soda
• 2ml fine salt
• 1 large free-range egg
• 1 cup 70% dark chocolate chips
• 40 mini chocolate speckled eggs (jelly-filled)
• Vanilla ice cream, for serving

Using an electric beater, cream together the butter and sugar until creamy and pale in colour. Add the egg and beat until combined. Sift the dry ingredients together and add them to the wet ingredients. Add the chocolate chips. Mix until a dough forms.

Lightly grease the Le Creuset 12 Cup Easter Egg Tray. Weigh out 12 x 50g balls of dough and press them down firmly into the tray. Top with a few speckled eggs and bake for 15-20 minutes. Allow cooling in the tin for 5 minutes. Remove gently.

If you like, serve them warm with vanilla ice cream, or store them in an airtight container for four days. Store the remaining dough in plastic wrap and freeze for up to one month. Thaw and shape as mentioned above.