Last year I made a different version of the Mini Egg NYC cookie.  This recipe is slightly different, but the overall flavor and texture is still delicious.

This is made with room temperature ingredients opposed to the cold ingredients in my original recipe inspired by Crumbs and Doilies.

If you’ve made my chocolate chip cookies you know I always use room temperature ingredients.  This recipe takes the quess work out of the baking process.

I found some Cadbury Mini Eggs in rainbow colors, and I knew I wanted to use them to make these cookies☺️.

Ingredients:

• 2 ⅓ cups (290 grams) all-purpose flour
• 3 tablespoons (24 grams) corn starch****
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 10 tablespoons (140 grams) unsalted butter, room temperature
• ⅓ cup (100 grams) light brown sugar, packed***
• ⅓ cup (75 grams) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla 
• ½ cup (100 grams) chocolate chips*
• 1 cup (180 grams) mini eggs (chopped)
• Extra mini eggs for topping cookies before baking**

Instructions:

1. Whisk together the flour, corn starch, baking powder, baking soda and salt in a large bowl.  Set aside until ready to use.
2. To break up the mini eggs I placed them in a large plastic bag and smashed them slightly.  Try to be gentle with this process,  you don’t want to end up with crumbs.  Save the aggressive pounding for your meat tenderizing😁.
3. Add the butter, light brown soft sugar and white granulated sugar to the bowl of a stand mixer and cream on medium speed for 1 (one) minute using the paddle attachment.  This can be done using a hand held mixer too.
   
4. Add the egg and vanilla and mix just until combined.
   
5. Add the flour mixture and mix on medium speed just until the flour is mixed in.  The dough will have a crumbly texture (see picture #5 below↓).
   
6. Add the chopped mini eggs and chocolate chips and mix in until they are distributed in the cookie dough. Do not over mix!
   
7. Scoop dough into 12 balls (75 grams each).
8. Once the dough is rolled and weighed, add the extra mini eggs into the tops of the cookie dough balls. Put the cookie dough in the freezer for at least 30 minutes, or in the fridge for at least 2 hours. *****  While the dough is chilling, preheat oven to 375℉.
9. Take the cookies out of the freezer (or refrigerator) and put on cookie sheets lined with parchment paper or silicone pads.  Bake 8 cookies per cookie sheet.  The cookies won’t spread much, but you want to leave space between the cookie dough.
10. Bake the cookies for at 375°F for 12-14 minutes. Do not over bake.
11. Once they are baked, leave them to cool on the cookie sheet for at least 15 minutes.   Transfer the cookies to a cooling rack.  Enjoy!!

     Tips:

• You want to let your dough rest.  Whether it’s chocolate chip, sugar, or oatmeal raisin, place the dough ball in the refrigerator for at least an hour, wrapped in plastic wrap. The longer you let it rest, the chewier its cookies will be. This is because the liquid content in your cookies will actually evaporate.  And while this may sound like it would create a dryer, more crumbly cookie, the higher sugar content (especially brown) will actually make them chewier.

• These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a 350℉ oven for 2-3 minutes.
• Once baked, store leftover cookies in an airtight container at room temperature for 3-4 days. You can also freeze baked cookies and remove from freezer and allow them to come to room temperature before eating.
• You can freeze the raw cookie dough for up to three months. If you are baking straight from frozen after some time, add 1-2 minutes to the baking time.
• *You can use any chocolate you like (white, milk, semi-sweet or dark).
• If you prefer your cookies flatter, you can press them down slightly with your hand before baking.  
• **Put some extra mini eggs on the tops of the cookie dough.  This makes the cookies look better aesthetically, and adds additional flavor (win, win😉).
• ***Dark brown sugar can be used if you don’t have light brown sugar.
• ****Adding Corn Starch gives your cookies a beautiful texture.
• *****At this point, you can take the ones you don’t want to bake immediately and put them onto a tray and freeze. Once solid, you can put them into a container or ziploc bag and keep them in the freezer until you’re having a hankering for a yummy treat!
• When baking from frozen, just add 1-2 minutes to the baking time. 

I hope you make these colorful and delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I’d love to hear from you and see your photos!