Giant egg shaped choc chip cookie with rainbow frosting pattern and Easter decorations on top.
Giant Easter Cookie
200g unbleached all-purpose flour
1 tsp baking soda
1/2 tsp. salt
125g unsalted butter, at room temperature
90g granulated sugar
1 large egg
1 tsp. vanilla extract
470 g dark chocolate chips
110g packed brown sugar
1 tsp cinnamon
250g dark chocolate
150ml thickened/whipping cream
250g (1 cup) unsalted butter, softened
250g (2 cups) icing (confectioners’) sugar
2–4 tsp vanilla extract or vanilla bean paste
Easter bunny cookies
Mini speckled Easter eggs
Sprinkles of your choice.
Before you begin, it’s really important to make sure the butter is soft enough. Some people keep their butter out of the fridge, others chill it. Even if you keep it out, it may not be soft enough. You want your butter to be soft enough so that when you stick your finger in it, it glides in, but not without a little bit of resistance. The best way to get it too that softness is to place your butter on a microwave safe plate, microwave for 10 seconds at a time, testing the softness each time. If it needs longer than 10 seconds, turn the butter over and repeat until it’s ready.
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
Stop your mixer and scrape down the side of the bowl using a spatula. Add the icing sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed.
To colour the frosting split into 4 bowls and colour each one pink, purple, yellow and green using food gels. Use a spoon to mix.
Combine the chocolate and cream in a large, microwave-safe bowl. Microwave on high, for 30 seconds at a time, mixing between each interval until smooth. Once fully melted, cover with plastic wrap and leave to set at room temperature.
Soften the ganache by microwaving on high for 10 seconds at a time, mixing well between each interval, until it becomes soft enough to spread easily but firm enough to hold its shape. If you soften it too much, don’t panic, just let it sit at room temperate again until it firms up enough to use.
Add the softened ganache to the bowl of a stand mixer fitted with the paddle attachment and start by whipping on medium speed. Once it has softened a little and looks slightly paler, turn the mixer up to high and whip for 5–6 minutes until it becomes light, fluffy and pale in colour.
Add to a piping bag fitted with a Wilton 1M piping tip.
Preheat the oven to 180°C. Line a baking sheet with baking paper.
In a bowl, sift together the flour, baking soda, cinnamon and salt. Beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended.
Slowly add the flour mixture and mix just until incorporated. Stir in the chocolate chips.
Place your dough onto your baking tray and use your hands to spread the mixture out into an egg shape.
Bake for 20 minutes and then allow to cool completely.
Transfer the cookie to your serving plate. I’d recommend putting it on a nice chopping board.
Decorate the cookie by piping zig zag shapes on it. Create a border around the outside by piping the ganache.
Add decorations of your choice. I added some bunny cookies, some sprinkles and mini speckled Easter eggs.