Brown Butter Cadbury Egg Cookies
A gourmet, chewy cookie featuring toasted brown butter and crunchy chocolate mini eggs.
Ingredients
- 113 g Unsalted Butter
- 100 g Light Brown Sugar
- 50 g Granulated Sugar
- 160 g All-Purpose Flour
- 1 Large Egg room temperature
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 85 g Cadbury Mini Eggs roughly crushed
- 65 g Chopped Chocolate
Instructions
- Melt the unsalted butter in a small saucepan over medium heat until it foams, smells nutty, and develops golden amber specks.
- Pour the browned butter into a heat-safe bowl and cool in the freezer for ten minutes until chilled but still liquid.
- Whisk the light brown sugar and granulated sugar into the cooled butter until smooth.
- Incorporate the egg and vanilla extract, whisking until the mixture becomes pale.
- Sift the flour, baking soda, baking powder, and salt into the wet ingredients and fold gently with a spatula.
- Stir in the crushed mini eggs and chopped chocolate chunks until just combined.
- Chill the cookie dough in the refrigerator for at least thirty minutes to prevent spreading.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into rounded balls and place them two inches apart on the tray.
- Bake until the edges are golden brown while the centers remain soft.
- Allow the cookies to rest on the hot baking sheet for ten minutes before moving to a wire rack.
Notes
• Using a kitchen scale for gram measurements ensures the most accurate cookie texture.
• Crush the mini eggs in a sealed bag with a rolling pin to keep the kitchen clean.
• Do not skip the chilling step, as it is essential for the depth of flavor and proper thickness.
• Crush the mini eggs in a sealed bag with a rolling pin to keep the kitchen clean.
• Do not skip the chilling step, as it is essential for the depth of flavor and proper thickness.