Mini-mini egg chocolate chip cookies

What do you do when you’ve finished baking meringues and are left with 4 eggs yolks? Grab yourself a few bags of Cadbury’s new micro eggs and make these delicious cookies. With loads of chocolate chips, candied chocolate eggs and a pinch of finishing salt you’ve got yourself an addictive treat.

For the Cookies

2 1/2 cups all-purpose flour 380g

1 1/4 cup unsalted butter, room temperature

2/3 cup dark brown sugar, packed 140g

2/3 cup light brown sugar, packed 140g

1/2 cup white sugar 100g

2 tsp vanilla

2 tsp baking soda

1 tsp table salt

4 egg yolks

1 1/3 cup Cadbury micro mini eggs

2/3 cup mini semi-sweet chocolate chips

Maldon salt for finishing

Preheat oven to 350F and prepare a large baking sheet with parchment.

In a small bowl whisk together flour, baking soda and salt.

In a medium bowl add butter and sugars using a mixer on medium and beat until light and fluffy. Add vanilla and egg yolks and mix another minute.

Add dry ingredients and mix until just combined. Fold in micro mini eggs and chocolate chips.

Scoop out 12 cookies using an ice cream scoop and place on baking sheet with 2” between (bake half at a time if you only have a small pan).

Bake for 11 minutes, remove from oven picking up and dropping cookie sheet to flatten the cookies on the pan and sprinkle with maldon salt. Let rest on cookie sheet for 5 minutes then transfer to cooling rack to cool completely.