• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.

CHOCOLATE COOKIE DOUGH

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the brown and white sugar for 3 minutes on medium high speed.
• In a separate mixing bowl, whisk together the all-purpose flour, baking soda and sea salt. Then, in a small bowl, mix in the chocolate chunks and mini eggs in a ziploc bag and crush them using your rolling pin. Set aside.
• Add the egg and vanilla extract to your butter preparation. Mix on low until combined (about 1 minute).
• Sprinkle the flour mixture. Mix on low until just combined. IMPORTANT: Do not over mix. Then, fold the chocolate chunks/mini eggs.
  

ASSEMBLY

• Refrigerate your dough for 30 minutes.
• Preheat oven to 350F/180C.
• Roll a heaping tablespoon of dough between the palm of your hands.
  
• Place each cookie dough directly on your bonMAT™ at least 2"/6cm apart from each other.
  

BAKE!

• Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7min). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying white.
  
• Once your Chocolate Chip Cookies with Easter Eggs are out of the oven ; tap your tray a couple times on your kitchen counter to create a ripple effect. Let them cool down completely on your baking sheet. Add more chocolate on top if you like. Enjoy & Bon Appétit!
  
• N.B. Storage is best when placed in a metal box.