Easter Egg Chocolate Chip Cookies | Recipeish | Gustus Vitae
Time Estimate: 1 Hour, including 9-10 minutes unattended..
Storage Notes: Can be kept stored in a cookie tin for up to 4 days, or vacuum sealed/kept in a zip lock back for up to 7 days.
We've updated our classic chocolate chip cookie recipe for the Spring, swapping out chocolate chips for generous hunks of mini chocolate eggs. Bright pastel colors embedded in just-done, gooey cookies: do a good thing, and pop these your kids and sweetheart's Easter baskets Sunday early morning.
- 3 Cups flour
- 2 Full tins Ice Cream Cake Cane Sugar
- 1 Cup light brown cane sugar
- 1 Cup (2 sticks) unsalted butter, at room temperature
- 1 Tbs vegetable oil
- 3 Cups Cadbury® Milk Chocolate Mini Eggs
- 1 Tsp baking soda
- 2 Tsp distilled water
- 1 Tsp California Sea Salt
- 2 Eggs
- 1 Egg yolk
- Remove butter from the fridge, and preheat oven to 350F.
- Working in small batches, pulse 10 eggs at a time in a food processor for 1-2 seconds to split mini eggs in half/thirds, or use a heavy knife to rough chop.
- Pour in packed light brown sugar and both tins of Ice Cream Cake Cane Sugar into a large bowl, and use a hand blender to cream with butter and vegetable oil.
- Crack in eggs and egg yolk, blending until just incorporated.
- In a small glass, whisk together baking soda and warm water, then pour in bowl, along with California Sea Salt.
- Sift in flour, pour in rough chopped mini eggs, and fold everything together to combine.
- Use a ice cream scooper to get roughly the same amount of dough for each cookie, roll into balls, and arrange with on 2 ungreased baking trays with about 1-1 1/2" space between each ball.
- Pop in the oven, and cook for 9-10 minutes, or until tops are are just showing the slightest bit of browning.
- Cool on a rack for 5 minutes before enjoying.
- If you're making these ahead of time for Easter, vacuum seal them, or put them in a zip lock bag with all of the air pressed out - they're a lovely extra treat in Easter baskets.