Ingredients:

  • 1 cup (225g) unsalted butter
  • ¾ cup (150g) dark brown sugar, packed
  • ½ cup (100g) granulated white sugar
  • 1 tbsp pure vanilla extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 ½ cups (280g) Cadbury Mini Eggs, coarsely crushed
  • ½ cup (90g) semi-sweet chocolate chips

Instructions:

  1. Brown the butter. Place 1 cup of unsalted butter in a light colored saucepan over medium heat. Whisk constantly as it sizzles and foams. Note: This takes about 5 to 8 minutes; look for amber flecks at the bottom.
  2. Combine fats and sugars. Pour the hot butter into a large bowl and immediately whisk in ¾ cup dark brown sugar and ½ cup granulated white sugar.
  3. Cool the base. Let the butter and sugar mixture sit for 5 minutes. Until the bowl feels warm but not hot to the touch.
  4. Emulsify the liquids. Vigorously beat in 1 large egg, 1 egg yolk, and 1 tbsp vanilla extract. Until the mixture is thick, pale, and leaves a ribbon when the whisk is lifted.
  5. Crush the eggs. Place 1 ½ cups Cadbury Mini Eggs in a bag and strike them with a rolling pin. Until you have a mix of dust, halves, and large shards.
  6. Fold in dry ingredients. Add 2 ¼ cups flour, 1 tsp baking soda, and ½ tsp sea salt. Fold gently with a spatula. Note: Do not overmix; stop as soon as the flour disappears.
  7. Add the mix ins. Fold in the crushed eggs and ½ cup semi sweet chocolate chips. Until they are evenly distributed throughout the thick dough.
  8. Portion the dough. Scoop rounded tablespoons (about 2 oz each) onto parchment lined baking sheets, leaving 2 inches of space between them.
  9. Bake the cookies. Bake at 350°F (175°C) for 9 to 11 minutes. Until the edges are set and golden but the centers look soft and slightly puffy.
  10. Final touch. Remove from the oven and immediately sprinkle with flaky sea salt if you like that sweet salty contrast. Let them rest on the pan for 10 minutes to firm up. While these are baking, you'll notice the aroma changes from buttery to caramelized. That's the sugars reacting with the heat. If you're a fan of that velvety texture in the center of your bakes, you should definitely check out my [peanut butter blossom cookies](https://tastedessert.com/recipes/peanut-butter-blossom-cookies/), which use a similar technique to keep the centers soft while the outside gets that perfect sugary crust. Breakfast Cookies Ready in 25 Minutes — Whip up these healthy breakfast cookies, perfect for kids and adults. This no...Valentine Ganache Cookies: Rich Cocoa & Silky Ganache — Whip up these Valentine ganache cookies, a delightful homemade treat balancin...Snickerdoodle Cookies: Tangy & Buttery — The best snickerdoodle cookies recipe delivers a tangy, soft center and a cra... $img_2$