Chocolate Nest Cookies Recipe

A deliciously chunky and chewy cookie stuffed full of chocolate chunks, topped with a crunchy chocolate cornflake nest and vegan mini eggs!

These cookies have the perfect thick and chewy texture and a stuffed full of chocolate chunks. They're topped with a deliciously crunchy chocolate cornflake nest - no soggy cornflakes here! And finished with vegan mini eggs. They are big, mouthwatering and a must bake for mini egg season!

This recipe makes six large cookies. They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Makes 6 large cookies

Cookie ingredients;

240g plain flour

100g soft brown sugar

90g white granulated or caster sugar

4g baking powder

2g baking soda

1/2 tsp vanilla powder

90g vegan block butter

40g cold water

100g dark or 'milk' chocolate chunks or chips

Chocolate nest ingredients;

100g dark or 'milk' chocolate

15g golden syrup

25g vegan butter

45g cornflakes or shredded wheat

18 vegan mini eggs to decorate

You will also need; a mixing bowl, baking tray, baking paper, spoon, small microwavable bowl

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How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your cookies do not stick

3. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

4. Add the flour, baking powder, baking soda, vanilla powder and cold water and mix again to make a thick dough

5. Add your chocolate chunks into the bowl and knead the dough with your hands to combine everything

6. Scoop the dough into six even balls. Each dough ball should weigh around 110g

   Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

7. Put the baking tray with the cookie balls on into the fridge for around 30 minutes to chill.  This is optional, but will help keep your cookies thicker and stop the dough from spreading as much in the oven

8. Bake the cookies for 10-12 minutes at 180c until lightly golden

9. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

10. Leave the cookies on the tray to cool as the cookies will be soft to touch while they are hot

11. As the cookies cool, make your chocolate nest mixture. Add the chocolate, vegan butter and golden syrup into a small bowl and heat in short bursts in the microwave, stirring in between, until everything is melted together

12. Add the cornflakes and mix again until everything is thoroughly combined

13. Once the cookies are completely cool, add your chocolate nests. This is a bit messy! Pile spoonfuls of the chocolate nest mixture on top of each cookie and roughly shape into a round nest

14. Add three vegan mini eggs to the top of each chocolate nest to decorate

15. Leave the cookies somewhere cool or in the fridge until the chocolate nest mixture has set

16. Now they're ready to eat!

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• My vanilla powder is always from Vanilla Mart; https://amzn.to/3NKcmOq

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape

• I used Mummy Meegz vegan mini eggs, Kallo cornflakes and Moo Free dark chocolate