Bakery-Style Brown Butter Cadbury Mini Egg Cookies

If you love thick, bakery-style chocolate chip cookies with a little crunch, this is the Easter cookie you need. The candy shell adds this delicate crackle while the milk chocolate melts into soft pockets. The contrast between chewy cookie and crunchy shell gives these cookies incredible texture.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 20 cookies

Calories: 64 kcal per serving

Ingredients

¾ cup - unsalted butter
1 tbsp - nonfat milk powder
¾ cup - light brown sugar
3 tablespoons - granulated sugar
1 - large egg
1 - large egg yolk
2 teaspoons - pure vanilla extract
1 ¾ cups - tablespoon (218g) all-purpose flour
1 tbsp - cornstarch
¾ tsp - kosher salt
½ tsp - baking soda
¼ tsp - baking powder

Instructions

Brown butter in a saucepan over medium heat until golden and nutty.
Remove from heat, pour in a large mixing bowl and stir in milk powder. Let the butter cool for 10-15 minutes.
When the butter has cooled, whisk in sugars till fully combined and glossy. It will look a little grainy.
Add in the egg, egg yolk and vanilla extract for about a minute. Whisk till combined and smooth.
Whisk dry ingredients in a separate bowl till combined, flour, cornstarch, salt, baking powder and baking soda.
Fold dry into wet just until almost combined, leave a few noticeable flour streaks.
Stir in chopped mini cadbury, eggs, and chocolate and mix gently just enough till combined and you don't see any more flour.
Cover and chill dough for 1 hour up to overnight.
Preheat oven to 350°F. Line a cookie sheet with parchment paper and with a cookie or ice cream scoop to portion out the dough into equal size balls, I scooped out 3 TBSP. Space out dough at least 2 inches apart. Optional to press extra mini cadburry eggs and/or chocolate pieces to the top of the cookie dough for appearance.
Bake at 350°F for 10-11 minutes until edges are light golden brown, and the middle of the cookie is soft and puffed.
Cool the baked cookies for 5 minutes on the hot sheet pan, then transfer to rack to fully cool. The centers will appear underbaked at first and will continue to cook through even on the cooling rack.

Nutrition