cadbury egg & malted milk chocolate chip cookies
The perfect chocolate chip cookie has a deep caramelly flavor, crisp edges, chewy center, and is full of chocolate chips. Well, this one takes all that and throws in springtime’s favorite chocolate egg and some malted milk powder for a flavor boost. They are incredibly delicious, and best of all, don’t require fridge time.
- Yield: 22-24 1x
Ingredients
226g (2 sticks) butter- salted or unsalted (it really doesn’t matter much for this)
2 ice cubes (or two tablespoons cold water)
220g (1 packed cup) brown sugar, dark or light
68g (1/3 cup) granulated sugar
1 1/2 tsp diamond crystal kosher salt (or 3/4 tsp table salt)
2 tsp vanilla extract or paste
1 egg
1 yolk
1/2 tsp baking soda
1 tsp baking powder
2 Tbsp malted milk powder
300g (2 1/2 cups) ap flour
8 oz. (for inside dough) + 4 oz. (for on top) mini Cadbury chocolate eggs
Maldon flakey salt, optional
Instructions
Melt butter in a saucepan over medium-low heat (you do not want a high heat for this). It will start to sizzle and bubble, which is the water cooking off and evaporating. Stir it every once in a while, paying attention to when the sizzling starts to calm down. That’s when the water has nearly been evaporated, and it’s important to start stirring often. The color will start to turn golden and the milk solids will start to brown. It browns very quickly at this stage, so don’t walk away. Once the butter has turned a rich golden brown and smells very toasty and toffee-like, pour the butter into a heat proof mixing bowl, quickly scraping the bottom of the pot to make sure the milk solids are also transferred to the bowl. Add the ice cubes and stir. It will bubble and sizzle due to the temperature difference- beware of steam to the face. Keep stirring until the ice is melted and set aside while you prepare the rest of the ingredients.
Preheat the oven to 375 F.
Pour the granulated sugar, brown sugar, and salt into the butter and whisk vigorously for a few minutes. I like to wait for a few minutes before whisking again for another few minutes. I learned this trick a million years ago from America’s Test Kitchen. The whisking helps the sugar to dissolve, which makes a chewier cookie.
It’s normal for the butter-sugar mixture to look wet and oily. Add the eggs and whisk very well for a few minutes, or until thickened and lighter in color.
Add the flour, malted milk powder, baking soda, and baking powder and fold/stir with a spatula to combine. Before it is fully combined, add the Cadbury eggs. Finish stirring until there are no streaks of flour.
Scoop the dough into balls with a #30 scoop and place on a parchment lined baking sheet with a few inches of room. (I like using a #20 or slightly bigger scoop for a bakery style cookie which yields about 12-13 cookies. A size #30 scoop will yield about 22-24 cookies.)
Press a few Cadbury egg halves into the top of the dough balls before baking at 375 F for 10-12 minutes (up to 14 minutes for larger cookies). Cool on the sheet for a couple minutes before transferring to a wire rack to cool completely. (Obviously try one when they’re still warm.)
Notes
-
- Mise en place’ is a French phrase with the idea of putting everything in its place before beginning to make a recipe. It helps everything to go smoothly and eliminates so much possible stress. Getting all of your supplies and ingredients together beforeever starting the recipe will help tremendously.
-
- Weigh your ingredients, particularly the flour. It is the most important measurement in this recipe to weigh. Flour can be off in volume measurements by up to 30g, which is a quarter cup! Having incorrect flour measurements can cause your cookies to spread too much or, alternatively, be dry and crumbly. Weighing your ingredients makes everything so much easier, as you don’t have to wash all the measuring cups at the end. However, I do not use the scale to weigh out teaspoon or tablespoon measurements for things like baking powder, salt, vanilla, or cornstarch, for example.
-
- Be careful not to burn the brown butter. It should be warm golden brown, not black brown. Your nose will be your guide. If it burns, best to toss it and try again than risk making cookies that taste burnt from the get-go.
-
- For perfectly round cookies, use a large metal cookie cutter to scoot the hot cookies into shape. I’m addicted to doing this.
-
- To easily chop the Cadbury eggs, place a handful on a cutting board. Lay a large chef’s knife horizontally over the eggs (blade to the left or right, not vertically to the eggs), and smack the knife with the heal of your hand. This safely and easily cracks the eggs in half. If you want the pieces smaller, chop with the knife as usual.