Ingredients:

  • 1 cup (227g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tbsp pure vanilla extract
  • 2.25 cups (280g) all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1.5 cups (283g) Cadbury mini eggs, roughly chopped
  • 0.5 cup (85g) semi-sweet chocolate chips
  • 1 tsp flaky sea salt for finishing

Instructions:

  1. Place unsalted butter in a small light-colored saucepan over medium heat. Melt and continue cooking as it foams. Once golden-brown bits appear at the bottom and it smells nutty, transfer immediately to a heat-proof bowl. Let cool for 15 minutes.
  2. In a large mixing bowl, whisk the cooled brown butter with the dark brown sugar and granulated sugar until well combined.
  3. Add the whole egg, egg yolk, and vanilla extract. Whisk vigorously until the mixture is smooth and slightly lightened in color.
  4. Sift in the all-purpose flour, cornstarch, baking soda, and sea salt. Fold with a spatula until just a few streaks of flour remain.
  5. Place Cadbury mini eggs in a Ziploc bag and crush with a rolling pin into a mix of shards and halves. Fold the crushed eggs and semi-sweet chocolate chips into the dough.
  6. Scoop the dough into 3-tablespoon sized balls (approx. 50-60g each). Place on a tray, cover, and refrigerate for at least 1 hour to prevent spreading.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Arrange chilled dough balls 2 inches apart. Bake for 10 minutes until the edges are golden but the centers still look slightly soft.
  9. Sprinkle with flaky sea salt immediately. Let cool on the pan for 10 minutes before transferring to a wire rack.