Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.


Leftover Easter Chocolate Chip Cookies

Pre-kid I would have scoffed at the sheer idea of leftover chocolate, I mean who isn't eating all their Easter Eggs? But now Zoe is a bit older she got ALOT of chocolate, more than she could ever get through and to be honest there is only so much chocolate I can eat, also I do feel a but guilty eating her eggs. So, I thought I would repurpose them, and bake something delicious.

If cookies aren't your thing, checkout this easter tray bake, or these mini chocolate & banana doughnuts.

I have spoken about the game changing magic of browned butter, but I honestly don't think I'll ever make cookies without browning the butter first, it just adds so much flavour and depth. If you have never tried it, what are you waiting for?

To brown butter you just pop your measured amount (whatever the recipe you are using calls for) into a pan, a light coloured pan is easier to spot when its ready. Pop it on a low/medium heat and stir intermittently until it becomes a golden brown colour. For a full breakdown check our this post from Joy the Baker; Baking 101, how to brown butter.


130g Unsalted Butter
150g Caster Sugar
1 large egg
185g Plain Flour
1/2 teaspoon of Bicarbonate of Soda
1/2 teaspoon of salt

Then whatever additional ingredients you like. For these I used a handful of easter eggs; both white and milk chocolate, and some chopped pecans and hazelnuts.

1. Brown the butter and leave to cool, it doesn't need to be cold but I'd say 15-20 mins is fine, I decanted it into a ceramic dish which helped too.

2.Preheat the oven to 180c and Combine the butter and sugar until fully combined, then add the egg.

3. Add the flour, salt and bicarb. I add it gradually in small parts to make sure its fully combined, or it can get a bit messy.

4. You should now have a pretty great looking cookie dough, now its time to add the extras. Stir the chocolate chips and nuts into the dough, it can be tough going by hand but persevere, you want it to be studded evenly with deliciousness.

5. There are a few options for shaping cookies, I prefer to roll the dough into a log and wrap it in cling film, pop it in the fridge to firm up, then slice into rounds. I find this minimises spread in the oven and also makes for a nice consistent shape and height. You can also roll little balls and press them down slightly and bake. You do what feels good for you.

6. Bake for 15-20 minutes at 180c, you want them to be golden and crisp round the edge but still a little soft in the middle, as they'll firm up when cooling.

7. Eat them warm, eat them cool, eat them with friends and family, scoff them all yourself, whatever floats your boat.

Zoe really enjoyed the cookies, I have crumbs all over the sofa to prove it. Here are some cute photos, just because she watched me snap photos of the cookies and wanted to get in on the action.

Do you have loads of easter eggs left? What do you usually do with them?