Ingredients
Equipment
Method
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Melt the butter and let it cool for about 5 minutes until warm but not hot.
- In a large bowl, stir together the melted butter, brown sugar, and granulated sugar until the mixture looks like wet sand and no lumps remain.
- Add the eggs and vanilla extract, then whisk for about 30 seconds until smooth and glossy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir just until no dry flour remains visible. Do not overmix.
- Fold in the chocolate chips and chopped Cadbury mini eggs, reserving a small handful of mini eggs for topping if desired.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Press a few reserved mini egg pieces onto the tops of the cookies for a festive finish.
- Bake for 11 to 13 minutes, or until the edges are golden brown and the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Do not overbake; the cookies should look slightly underdone in the center when you remove them from the oven. Store cooled cookies in an airtight container with a slice of bread to help keep them soft for several days. You can also freeze scooped dough balls for up to 3 months and bake them straight from frozen, adding 2 extra minutes to the baking time.