Description
Enjoy these fun, festively decorated, chock full o' white and dark chocolate chunk cookies on Easter Sunday or even all spring long!
Ingredients
Units
Scale
- 1 1/2 cups all purpose unbleached flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 teaspoons corn starch
- 1/2 cup unsalted buter, room temperature
- 2 teaspoons vanilla extract
- 1 egg, room temperature
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/3 cup white chocolate chunks, roughly chopped
- 1/3 dark chocolate chunks, roughly chopped
- 1/3 cup Easter mini eggs (I used Cadbury Mini Eggs), roughly chopped + extra for topping
Instructions
- In a medium bowl, sift together flour, baking soda, sea salt, and corn starch. Set aside.
- In a large bowl, cream together butter and sugars. Add the egg and vanilla extract. Whisk until thoroughly mixed.
- Stir the flour mixture into the sugar mixture until thoroughly combined.
- Gently fold in chopped mini eggs, dark chocolate chunks, and white chocolate chunks.
- Cover the bowl with plastic wrap and chill dough for 30 minutes. Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
- After chilling, scoop out dough and roll into balls, about 2 tablespoons each, onto the prepared baking sheet. Smoosh them down just a little bit, and garnish with chopped mini eggs as desired.
- Bake 10-12 minutes (depending on your oven). At the 8 minute mark, remove the tray from the oven and "slam" it down on your stove top a couple times. Place it back in the oven and cook for 30 seconds, then remove the pan and slam it again a couple times. Repeat this one more time: cooking for 30 seconds and slamming.
- Remove the cookies from oven when they look almost but not quite done. They will still be soft in the center. Let pan cool on a wire rack for 10 minutes. Remove cookies from the pan and let cool. Garnish with finishing salt as desired.
- Prep Time: 5 minutes
- Rest Time: 30 minutes
- Cook Time: 10 minutes
