Ingredients
• 300 grams all-purpose flour
• ½ tsp baking powder
• ¾ tsp baking soda
• 200 grams unsalted butter
• 1 egg
• 1 egg yolk
• 1 tbsp vanilla extract
• 100 g mini eggs smashed up
• 200 grams white chocolate chips
• 1 tsp salt
• 213 grams light brown sugar
• 198 grams white sugar
Instructions
Heat oven to 350°F/180°C and line baking trays with parchment paper. Set aside some chocolate chips.
In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into the bowl of a stand mixer, making sure you scrape out all of the brown butter stuck at the bottom of the pan. Let cool.
Add your sugars, salt, vanilla, baking soda, and baking powder to the stand mixer and beat with the paddle attachment. Beat for about 5 minutes until it is light and fluffy. Add the egg + yolk, and beat until the batter is smooth
Add in the flour and beat until smooth, but don’t overmix. Fold in the chocolate chips & mini eggs leaving some to one side for later.
Form the dough into balls using an ice cream scoop, Place on your baking sheet, leaving at least 2 inches between them. Press the remaining chocolate chips and mini egg pieces on top of each cookie. Bake for 10-12 minutes for soft cookies, a minute or two longer if you want them crispier.
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