Splat Cookies

If you want something fun and gooey to sink you teeth into this Eatser then I maye just have the treat for you. 

Introducing Creme Egg Splat Cookies!

Think double choc chip cookies with dairymilk chocolate and a hint of creme egg gooeyness that everyone loves around Easter!!

• 125 gram(s) dark chocolate (minimum 70% cocoa solids)
• 150 gram(s) plain flour
• 30 gram(s) cocoa powder (sieved)
• 1 teaspoon(s) bicarbonate of soda
• 0.5 teaspoon(s) salt
• 125 gram(s) butter (soft)
• 75 gram(s) soft light brown sugar
• 50 gram(s) white sugar
• 1 teaspoon(s) vanilla extract
• 1 medium egg(s) (cold from the fridge)
• 1 BAG OF CHOCOLATE CHIPS

1. Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Whisk the butter and sugars in another bowl. Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate Splats or chips.
5. Scoop out 12 equal-sized mounds - an ice cream scoop and a palette knife are the best tools for the job - and place on a lined baking sheet about 6cm apart. Do not flatten them.
6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

These bad boys taste amazing!! Have one as soon as it comes out of the oven and leave the rest for later. Enjoy the splatty gooeyness and the chocolate chips!