These huge, soft cookies have a faint crunch from the sugar shells. The recipe yields 14 huge cookies (or 28 regular-sized cookies).
– 2 sticks (225 g) unsalted butter, softened– 2/3 cup (150 g) packed light brown sugar– 1/2 cup (100 g) granulated sugar– 1 large egg– 1 large egg yolk– 3/4 teaspoon baking soda– 3/4 teaspoon fine sea salt– 3 cups (400 g) all-purpose flour– 2 cups (320 g) mini eggs, roughly chopped– a handful of mini eggs for decoration
INGREDIENTS
Prep: Set aside a small baking sheet with baking paper that fits in your fridge.
INSTRUCTIONS
STEP 1
Make dough: Cream butter and sugars till light and fluffy in a large basin or stand mixer bowl. A few minutes.
STEP 2
Mix egg and egg yolk thoroughly. Whisk in salt and baking soda, then incorporate flour slowly (don't overmix). Thick batter is expected. Scrape in chopped tiny eggs.
STEP 3
Scoop 14 large balls of dough using a cookie scoop (see notes for size) and set them on the baking sheet one after another.
STEP 4
Pat each one down to make 2-inch (5-cm) disks instead of balls. Cut a couple additional small eggs in half and place them on the cookies. Refrigerate the cookies for an hour until firm.
STEP 5
When ready to bake, preheat oven to 350°F (175°C). Place cookies 3 inches (8 cm) apart on a parchment-lined baking sheet.
STEP 6
Bake until the tops and sides are golden brown in the middle of the oven for 16-19 minutes. Because the cookies are large, you'll need several trays.
STEP 7
Cookies should cool on the sheet for 10 minutes before transferring them to wire racks to finish cooling.
STEP 8
Though soft when hot from the oven, they will set as they cool. Store cookies in an airtight jar at room temperature.