Cadbury Egg Chocolate Chip Cookies

current mood:

clean laundry

splayed

on

floor,

unfolded.

One Year: Clementine Snack Cake with Chocolate Glaze
Two Years: Muenster Quesadillas with Onion Jam and Smoked Paprika
Three Years: Malted Milk Chocolate Chip Cookies
Four Years: Vegan Coconut Cupcakes
Five Years: Dark Chocolate, Honey, and Sea Salt Drop Biscuits

Cadbury Egg Chocolate Chip Cookies
Makes a dozen cookies

3/4 cup all-purpose flour
1/4 tsp salt
3/4 tsp baking powder
1 stick unsalted butter, softened
3/4 cup granulated sugar
1 tbsp molasses
1 tsp pure vanilla extract
1 egg
2 egg yolks
1/2 cup semisweet chocolate chips
1/4 cup Milk Chocolate Cadbury Mini Eggs, coarsely chopped (plus more for topping)

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a small bowl, whisk together flour, salt, and baking powder. In a large bowl, beat together butter and sugar until fluffy, about 2 minutes. Beat in vanilla. Beat in egg and egg yolks, one at a time. Beat in dry ingredients in halves. Stir in chocolate chips. Add chopped Cadbury Eggs, stirring until just combined. Measure the dough out in heaping tablespoonfuls, rolling into a ball on the prepared baking sheet. Sprinkle each cookie with additional chopped Cadbury Eggs, then bake for 8-10 minutes, rotating halfway through, until the cookies are golden around the edges and slightly undercooked in the middle. Let cool for five minutes on the baking sheet before transferring to a rack to cool. Repeat with remaining cookie dough. Cookies will last up to three days, kept in an airtight container at room temperature.

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