Name: NYC-style Easter egg-loaded cookies
Cook time: 30 min
Yield: 10-12
Cuisine: American
Ingredients: 200g butter; 145g caster sugar; 145g brown sugar; 2 eggs plus 1 egg yolk; 2 tsp vanilla bean paste; 185g self-raising flour; 260g plain flour; ½ tsp bicarbonate of soda (baking soda); 2 tsp baking powder; generous pinch salt; 300g roughly chopped Easter eggs; 10-12 solid Easter eggs for the centres

Skip the bakery queues and make NYC-style Easter egg-loaded cookies at home.Katrina Meynink

easyTime:<30 minsMakes:10-12

New York City is awash with cult chocolate chip cookie bakeries,including Levain,Crumbl NYC,Brookies and Butterboy. But if you’re not planning to join influencers queueing for thick,loaded cookies in the Big Apple,here’s how to make them at home. Laden with Easter eggs,they’ll be a hit with young and old.

Ingredients

200g butter
145g caster sugar
145g brown sugar
2 eggs plus 1 egg yolk
2 tsp vanilla bean paste
185g self-raising flour
260g plain flour
½ tsp bicarbonate of soda (baking soda)
2 tsp baking powder
generous pinch salt
300g roughly chopped Easter eggs
10-12 solid Easter eggs for the centres

Method

Step1
Beat the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment for about 5 minutes until thick and creamy. Scrape down the sides. Add the eggs,yolk and vanilla and beat to incorporate.
Step2
Add the dry ingredients and beat on low speed until just incorporated,then stir through the chopped Easter eggs with a wooden spoon.
Step3
Weigh the dough for 10-12 even-sized cookies. I aimed for 140-150g each. Wrap each portion of dough around a solid Easter egg and shape it into a ball. Repeat with the remaining dough and Easter eggs.
Step4
Divide the cookies among two baking trays lined with baking paper,ensuring they are at least 3cm apart to allow for expansion while cooking. Pop the trays in the fridge for a few hours to rest.
Step5
Preheat the oven to 180C fan-forced (200C conventional).
Step6
Place the trays in the oven and cook for 17 minutes or until they’re golden on top. Allow them to cool for at least 5-10 minutes – no touching! They will continue to cook as they rest. Devour with a glass of milk or a cup of tea for dunking (optional).