Mini Egg Thick Chocolate Chip Cookies (Print Version)

# Ingredients:

→ Cookie Dough

01 - 2 sticks (1 cup) unsalted butter, softened
02 - 2/3 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 1 large egg
05 - 1 large egg yolk
06 - 3/4 teaspoon baking soda
07 - 3/4 teaspoon fine sea salt
08 - 3 cups all-purpose flour

→ Mix-ins and Decoration

09 - 2 cups Mini Eggs, roughly chopped
10 - Additional Mini Eggs for topping

# Instructions:

01 - Line small baking sheet with parchment paper that fits in refrigerator.
02 - Cream butter and sugars until fluffy. Add eggs, then dry ingredients. Fold in chopped Mini Eggs.
03 - Form into 14 large disks using 4 tablespoons dough each. Top with halved Mini Eggs.
04 - Refrigerate cookies until firm, about 1 hour.
05 - Space cookies 3 inches apart, bake at 350°F for 16-19 minutes until golden. Cool 10 minutes on sheet.

# Notes:

01 - Makes extra large cookies
02 - Requires chilling time
03 - Can freeze dough

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