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Using an electric beater, cream together the butter and sugar until creamy and pale in colour.
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Add the egg and beat until combined.
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Sift the dry ingredients together and add them to the wet ingredients.
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Add the chocolate chips.
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Mix until a dough forms.
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Lightly grease the Le Creuset 12 Cup Easter Egg Tray.
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Weigh out 12 x 50g balls of dough and press them down firmly into the tray.
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Top with a few speckled eggs and bake for 15-20 minutes.
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Allow to cool in the tin for 5 minutes.
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Remove gently.
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If you like, serve them warm with vanilla ice cream, or store them in an airtight container for four days.
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Store the remaining dough in plastic wrap and freeze for up to one month. Thaw and shape as mentioned above.
