½cupsemi-sweet chocolate chips, plus more for tops of cookies
¾cuproughly chopped mini chocolate eggs, plus more for tops of cookies
Instructions
Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and salt.
In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat the butter, light brown sugar, and granulated sugar until creamy and combined.
Beat in the egg, then the vanilla extract.
Slowly add the dry ingredients to the wet ingredients, and mix together just until everything is well incorporated. Be careful not to overmix in this step.
Using a silicone spatula, gently fold in the chocolate chips and the mini chocolate eggs.
Use a medium cookie scoop and form dough balls, then place on the prepared baking sheet about 2-inches apart from one another.
Bake at 350°F for 10-12 minutes, turning and rotating the pans halfway so the cookies can bake evenly.
Immediately after removing the pans from the oven, gently press a few additional mini chocolate egg candies and chocolate chips into the tops of each cookie. You can also skip this step if you want.
Allow the cookies to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Makes approximately 28 cookies.Butter: Melt the butter in the microwave, then allow it to cool for a few minutes while you gather the remaining ingredients. It should not be hot when you add it to the mix, but also be careful not to let it sit out too long that it starts to re-solidify again.Egg: be sure to take the egg out of the refrigerator about 30 minutes to an hour before you start baking. It needs to be at room temperature in order to mix smoothly into the batter.Keep cookies from spreading: In this recipe, we use cornstarch to help keep the cookies from spreading while they bake. Because of the cornstarch, we found that there's no need to chill the dough before baking. Mini chocolate eggs: These are sold in 9-ounce bags around Easter time. The most popular brands are Cadbury and Hershey. To roughly chop, place the chocolate candies in a resealable plastic bag, seal, then crush with a kitchen mallet or a rolling pin, just until the candies are either in half or quarters. Storage: Cookies will keep for up to one week if stored in an airtight container at room temperature.Freeze: You can freeze unbaked cookie dough balls and store in freezer-safe bags in the freezer for up to three months. Then bake directly from frozen. You can also freeze baked cookies that have cooled completely in a single layer in freezer-safe bags or an airtight container for up to two months. Thaw at room temperature overnight before enjoying.