A couple weeks ago I wrote about how I felt like I was losing inspiration for my cooking/baking/overall food photo thing I have going on over here. A bunch of people reached out to me with tips and advice and I'm glad to report that I've taken some time to think and have since been focusing on creating recipes that truly give me joy. Instagram is great but can also be such a hard place. It's easy to compare yourself with other people and get caught up in trends you see. It's compounded by the fact that it seems like the platform prefers people who post "Instagram-worthy shots". Ever since I expressed my frustrations with my own creativity, it's been nice to take a step back and think hard about the recipes I make for my blog (and my own cooking for that matter!) and to remember why I love baking and creating so much. Because I have the freedom to make whatever I want!
Today's recipe is kind of a kick off to doing whatever I want and combining things I love. A couple months ago I tried Bon Appetit's recipe for Brown Butter and Toffee Chocolate Chip Cookie and Pat and I instantly decided that it's one of the best cookie recipes out there. This recipe has everything I love in a cookie: chewy and thin, the perfect amount of salt and chocolate, and a nutty, caramel flavor from the brown butter. PERFECTION. If you know me, you know I'm obsessed with Cadbury eggs. I could eat an entire bag and after Easter you can often find me at Duane Reade picking up as many discounted bags as I can to save for later. I'd seen people putting the eggs in cookies and after I discovered the PERFECT COOKIE RECIPE I knew I had to combine them. What resulted is an unreal combination of caramel, salt, and the heavenly chocolate and crunchy shell of a Cadbury egg. I think this combo is game changing and I could eat them non-stop for life. Unfortunately, we've run out of the first batch but I think you'll know where to find me after Easter this weekend, stocking up on a lifetime supply. :-)
Brown butter in a medium saucepan over medium heat, stirring frequently, until it foams. Transfer into a large bowl and let cool slightly. In a medium bowl, whisk flour, baking soda, and salt together.
Add brown sugar and granulated sugar to the bowl with the browned butter. Using an electric mixer, beat until incorporated. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low and add dry ingredients and beat just to combine. Mix in chocolate egg pieces and chocolate wafers with a wooden spoon. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
Place a rack in middle of oven; preheat to 375°. Using a 1 oz. ice cream scoop, scoop out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart. Do not flatten! They will spread as they bake. Sprinkle with sea salt.
Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined baking sheet to make more cookies as there is remaining dough.
Mini Chocolate Egg Cookies
(adapted from Bon Appetit)
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup parked dark brown sugar
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup mini chocolate eggs (I use Cadbury) - some can be crushed up
- 1 cups dark chocolate wafers
- Flaky sea salt