Cadbury Mini Egg CHIP-Style Cookies
I adapted a CHIP-style cookie recipe and replaced the regular milk chocolate chips with a combination of Cadbury Mini Eggs, Guittard milk chocolate chips, and Guittard white chocolate chips. Every person who has tried them has LOVED this combination.
Using the original recipe on my blog, Copycat CHIP Milk Chocolate Chip Cookies, make the following substitutions as follows:
Replace the one 11-ounce bag of Guittard milk chocolate chips with:
5 1/2 ounces Cadbury Mini Eggs, broken into pieces
3 ounces Guittard milk chocolate chips
3 ounces Guittard white chocolate chips
I like to use a batticarne to crush my Cadbury Mini Eggs.
I doubled the recipe and used 11 ounces of the broken candy pieces. If following the single batch recipe, weigh out 5 1/2 ounces of the Cadbury Mini Eggs before preparing them.
I weighed out 6 ounces of Guittard Milk Chocolate Baking Chips and 6 ounces of Guittard Gourmet White Baking Chips. You would use 3 ounces of each chip when not doubling the recipe.
I formed the cookie dough as per the original post and froze them for 3 hours (you can freeze for as little as 1 hour or overnight).
I place up to 4 chunks of the frozen dough on a cookie sheet (I took one off and returned it to the freezer as I only wanted to bake up 3 cookies).
Press three whole Cadbury Mini Eggs into each hot cookie and then let them continue to sit on the pan for 10 additional minutes (to continue cooking). Your cookies should be thicker than normal chocolate chip cookies.
Remove from the baking sheet to a cooling rack. You may eat them after letting them sit for another 15 minutes or so (but they will be gooey which is how my husband prefers them) or can let them set for a couple of hours.
Copycat CHIP Chocolate Chip Cookies
1 cup unsalted butter, set out until 60°F
1 cup light brown sugar
1/2 cup white sugar
2 large eggs, at room temperature (cold if butter/sugar mixture gets too warm)
3 cups all-purpose flour
1 teaspoon sea salt (add less if you use salted butter)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons vanilla extract
1 (11.5 ounce) package Guittard milk chocolate chips (see NOTES)
FOR THE DOUGH:
Take your butter from the refrigerator and cut it into 1/4-inch pieces. The temperature of the cold butter should get to around 60°F after 10 minutes in a 70°F kitchen; get your other ingredients ready during this time. In a stand mixer, beat the butter on low and then on medium for about 1 minute. Add the sugars and beat on medium speed until the mixture is light and fluffy; this can take about five minutes. You want the mixture to register at about 67°F (you never want the creaming mixture to get above 70°F as warm butter will not retain any air which can cause your cookies to collapse). Add the eggs, one at a time—beating about 1 minute each; scraping the sides of the bowl between eggs. I will use at least one egg straight from the refrigerator if my temperature gets too high while beating the butter and sugar. Add the dry ingredients and vanilla mixing until just combined. Stir in the chocolate chips until combined (do not overmix). Lightly flour your hands. Weigh out 5 1/2 ounce chunks of dough and roll each one into a ball. To get cookies with a bumpy texture (like the “chip” branded ones), hold each dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and with the jagged surfaces facing up, join the halves together at their base while forming the dough into a column about 2 1/4” tall and about 2” in diameter, being careful not to smooth the dough's uneven surface on top. Place each piece of dough on a parchment or wax paper-lined pan (jagged sides up) and freeze for about 30 minutes. You can then transfer the frozen chunks of dough to a resealable bag until ready to bake. Makes about 7 to 8 large cookies.
FOR BAKING FROZEN DOUGH:
Adjust the oven rack to the middle position and preheat to 390°F (using an oven thermometer to ensure correct oven temperature is helpful). Line a baking sheet with parchment paper. Place no more than 4 chunks of frozen dough, jagged sides up, evenly spaced, on your prepared baking sheet. Bake for 15 minutes or until golden brown (start checking after 10 minutes). Remove the pan from the oven and let the cookies sit on the hot pan for 10 additional minutes (to continue cooking). Place the cookies on a cooling rack until they set up a little more.
NOTES:
CHIP uses the Guittard brand of milk chocolate chips; do not substitute if you really want them to taste like the ones you get from CHIP. If you want a less doughy center, you can bake the frozen dough chunks at 380°F for 20 minutes or until golden brown. I also noticed the bottom of my cookie getting super dark when I only cooked one cookie at a time; if you do this, raise your pan to a higher oven rack and watch closely.