Brown Butter Cadbury Creme Egg Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Brown Butter Chocolate Chip Cookies
01 -
258g salted butter
02 -
230g brown sugar
03 -
110g granulated sugar
04 -
2 eggs, at room temperature
05 -
30ml heavy cream, at room temperature (substitution: milk of choice)
06 -
8g vanilla extract
07 -
350g all-purpose flour
08 -
6g baking soda
09 -
4g baking powder
10 -
2g salt
11 -
145g chocolate chips of choice (e.g., semi-sweet)
12 -
140g chopped/crushed mini Cadbury eggs (substitution: chocolate chips of choice)
→ Filling
13 -
16-18 mini Cadbury creme eggs (for regular-sized cookies)
14 -
8-10 regular-sized Cadbury creme eggs (for larger cookies)
# Instructions:
01 -
Add the butter to a saucepan over medium-high heat. Allow it to melt and brown lightly for approximately 5 minutes. Remove from heat and transfer to a large mixing bowl. Let it cool slightly.
02 -
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
03 -
Once the browned butter has cooled, whisk in the brown sugar and granulated sugar until combined. Add the eggs, one at a time, and whisk until the mixture is well blended and light in color. Add the heavy cream and vanilla extract, whisking to combine.
04 -
Gradually fold the dry ingredients into the wet mixture until fully incorporated. Gently fold in the chocolate chips and crushed mini Cadbury eggs. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, ideally 2-4 hours or overnight.
05 -
Preheat the oven to 190°C (375°F). Line two baking sheets with parchment paper.
06 -
Remove the dough from the fridge and let it sit at room temperature for 20-25 minutes to soften slightly. For regular-sized cookies, scoop 3 tablespoons of dough (1.5 oz). Flatten each portion and place a mini Cadbury creme egg in the center, shaping the dough around it to form a ball. For larger cookies, use 8 tablespoons of dough (4 oz) and follow the same process with a regular-sized Cadbury creme egg.
07 -
Place the shaped cookie dough balls at least 2 inches apart on the prepared baking sheets. For regular cookies, bake for 12-14 minutes or until lightly golden with set edges. For larger cookies, bake for 13-15 minutes. Remove from the oven and reshape with a bowl or round cookie cutter if desired.
08 -
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm with a sprinkle of flaky sea salt and a glass of milk, if desired. Enjoy!
# Notes:
01 -
For best results, let the dough chill in the fridge overnight to enhance flavor and texture.