275g plain flour
120g unsalted butter, melted
180g golden caster sugar
25g cocoa powder
1 large egg
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
A pinch of salt
150g white chocolate, chopped
100g milk chocolate, chopped
10 Creme eggs
In a bowl, whisk together the melted butter and sugar until well combined.
Add in the egg and vanilla extract. Mix to combine.
Add in the flour, salt and bicarbonate of soda. Mix until it forms a dough.
Fold in the milk and white chocolate so it is well distributed throughout.
Roll the cookie dough into 10 even balls. I weighed mine out to be approximately 90g each.
Place a creme egg in the middle of the cookie dough balls. Roll the balls again, making sure the egg is completely covered.
Place the balls in the freezer for 30 minutes to firm up (you must do this otherwise the egg will explode). In the meantime, preheat your oven to 170 degrees fan.
Once firm, place on a tray lined with parchment paper. I usually do 5 per tray.
Push down gently on the cookie dough balls to help them spread out.
Bake in the oven for 12-14 minutes or until golden brown.
Take out of the oven and allow to cool completely on the side.