Easter Chocolate Chip Cookies

Cooking method:

Food Processor
  • Prep Time: 15 mins
  • Total time: 4h 25 mins
  • Skill Medium
  • Serves 18 people

Easter Chocolate Chip Cookies


  • 200g melted butter
  • 260g all purpose flour
  • 100g white sugar
  • 100g brown sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 0.5 cup chocolate chip
  • 0.5 cup cut chocolate eggs or m&ms cut in smaller pieces

Cooking mode

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  • Step 1

    In a bowl of a food processor, using dough attachment, mix together melted butter, until combined.

  • Step 2

    Add eggs, vanilla extract pulse for 10 seconds.

  • Step 3

    Add dry ingredients, pulse until everything is well combined.

  • Step 4

    Scoop the dough with an ice-cream scoop onto a parchment paper lined baking sheet, place in the fridge for minimum 4h or overnight.

  • Step 5

    Preheat the oven to 180 C.

  • Step 6

    Remove cookie dough from the fridge. Transfer cookie dough into a baking pan, leaving at least 5cm space between the cookies.

  • Step 7

    Bake for 12-15 min.

  • Step 8

    Cook completely, they will harden a bit while cooling

    Tip 1 use browned butter for more flavours.

    Tip 2 swap half of brow sugar to dark muscovado sugar for more caramel flavour.

    Tip 3 use more chocolate chips if you don’t like chocolate eggs or m&ms

    Tip 4 freeze your scooped dough. They will last up to 3 months in the freezer.