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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Beat the butter until smooth, then add the brown sugar and caster sugar and beat until fluffy.
Add the eggs and vanilla and beat until well combined.
Add the plain flour, baking powder, bicarb soda, and cornstarch. Mix until the flour streaks just disappear. Add the chocolate chips and crushed mini eggs and fold through.
Divide the dough into 12 portions. Press a piece of Lindt chocolate into the center of each portion (a square of milk and a square of white together).
Heat the oven to 180°C and spread the cookies out on a lined baking tray. Bake for 10-12 minutes until golden, then leave to cool.
Optional: Top with white chocolate and crushed mini eggs.
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For a different flavor, try using dark chocolate chips instead of milk or white.
Can I use unsalted butter?
Yes, you can use unsalted butter, but you may want to add a pinch of salt to balance the flavors.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I freeze the dough?
Yes, you can freeze the dough portions and bake them directly from frozen, adding a couple of extra minutes to the baking time.
What if I don't have mini eggs?
You can substitute with any other small chocolate candies or omit them entirely.
Can I make these cookies gluten-free?
Yes, substitute the plain flour with a gluten-free flour blend.
