Description
Extra thick with a soft texture, these Cadbury Mini Egg Chocolate Chip Cookies are everything you love about a chocolate chip cookie, but with even more chocolate.
Ingredients
- 9 ounce (225g) bag Cadbury Mini Eggs
- 1 cup (226g) Unsalted butter, at room temperature
- 1 cup (220g) Light brown sugar, packed
- ½ cup (95g) Granulated sugar
- 2 large eggs
- 1 tablespoon (15ml) Pure vanilla extract
- 3 1/2 cups (420g) All-purpose flour
- 2 teaspoons (4g) Cornstarch
- 1 teaspoon (5g) Salt
- 1 teaspoon (4g) Baking soda
- 2/3 cup Mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet.
- In a large Ziploc bag, use a heavy object the crush and break apart the Cadbury Mini Eggs.
- Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and chopped Cadbury Mini Eggs (reserve a handful to place on top). Beat until incorporated.
- Using a medium cookie scoop, place 2 scoops of dough stacked on top of one another. Place 3 inches apart on the prepared cookie sheet. Add a couple of pieces of crushed eggs and additional mini chocolate chips on top. Bake for 12-15 minutes. The center of the cookie should be slightly underbaked but not too gooey or shiny on top. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
