Ingredients
- 1 cup unsalted butter divided
- ¾ cup light brown sugar packed
- 1 cup cane sugar
- 2 ½ cup all purpose flour
- 1 ½ teaspoon fine sea salt
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cup Cadbury mini eggs plus extra for topping
- ¾ cup semi-sweet chocolate chips plus extra for topping
- ½ cup white chocolate chips plus extra for topping
Instructions
Brown the Butter
- You will only brown ⅔ cup of the unsalted butter--leave the other ⅓ cup in the refrigerator to use later. In a small sauce pan, melt the ⅔ cup of unsalted butter on medium heat. Stir frequently.1 cup unsalted butter
- Continue stirring as the butter starts to bubble. There is a fine line between browning and burning butter, so keep a close eye on it and don't stop stirring! Don't turn the heat above medium heat. Dark flecks will start to form on the bottom of the pan, and the butter will quickly turn to an amber color. You'll know it's done when you can smell a nutty aroma. Immediately remove from heat and move to a heat-resistant bowl. Scrape all of the brown flecks into the bowl as well! That's where all flavor is. Place the brown butter in the refrigerator or freezer so that it can re-solidify. (This takes about 20 minutes in my freezer).
Make the Dough
- Preheat the oven to 400° F. Line 3 baking sheets with parchment paper and set aside.
- Slice the remaining cold butter (⅓ cup) into ¼ inch cubes and add them to the standing mixer. Add the brown sugar and cane sugar as well. Once the brown butter has re-solidified (90% is close enough), add it to the standing mixer. Mix on medium speed for about 3-4 minutes, until there aren't any chunks of butter left.1 cup unsalted butter, ¾ cup light brown sugar, 1 cup cane sugar
- While the butter and sugar are mixing, whisk together the flour, sea salt, cornstarch and baking soda in a separate bowl. Set aside.2 ½ cup all purpose flour, 1 ½ teaspoon fine sea salt, 2 teaspoon cornstarch, 1 teaspoon baking soda
- Add the eggs and vanilla extract to the standing mixer and mix on medium speed until creamy (2-3 minutes).2 large eggs, 1 tablespoon vanilla extract
- Crush ½ cup of Cadbury mini eggs into smaller pieces. I prefer to do this by putting them in a bag and crushing them with a rolling pin.2 cup Cadbury mini eggs
- Add the whisked dry ingredients to the standing mixer, and stir on lowest speed. As it mixes, add the semi-sweet chocolate chips, white chocolate chips, crushed Cadbury eggs, and 1 cup of whole Cadbury eggs. Only mix until the dry ingredients are just barely incorporated to avoid over-mixing.¾ cup semi-sweet chocolate chips, 2 cup Cadbury mini eggs, ½ cup white chocolate chips
Bake the Cookies
- Form the dough into 15 cookies and evenly distribute them on the baking sheets. Press in additional chocolate chips and Cadbury eggs if you'd like.
- Bake one baking sheet at a time for 8-11 minutes, until they start browning on the top. In my oven they are done by 9 minutes, so make sure to check them at 8 and add more time if necessary.
- Immediately out of the oven, use a round cookie cutter or the back of a large spoon to round out the edges while the cookies are still soft. This will give the cookies that round, bakery-style look (optional).
- Let the cookies sit on the baking sheet for at least 15 minutes, as they will continue to bake on the hot pan. Enjoy!
Notes
I prefer to use Ghirardelli brand chocolate chips, but use whatever brand you like.
If you're looking for a substitution for the Cadbury mini eggs, try out Lindt mini eggs--they'll work great in this recipe as well.