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brown butter mini egg cookies
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5 from 1 vote

Brown Butter Mini Egg Cookies

These brown butter mini egg cookies are crisp, fudgy & packed full of chocolate chunks & Cadbury mini eggs. They make for a fantastic Easter treat!
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Baking, Snack
Cuisine: American, English
Servings: 13 Cookies
Author: Ben Racey

Equipment

  • Stand Mixer
  • Saucepan
  • Cookie Scoop
  • Baking Trays
  • Large Circular Cutter

Ingredients

  • 200 g Unsalted Butter
  • 1 tsp Toasted Milk Powder (Optional - See Notes)
  • 150 g Dark Brown Sugar
  • 125 g Caster Sugar
  • 1 Large Egg
  • 2 Egg Yolks
  • 1 tsp Vanilla Extract
  • 300 g Plain Flour
  • ¾ tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Table Salt
  • 200 g Mini Eggs
  • 180 g Dark Chocolate (See Notes)
  • Sea Salt (To Finish)

Instructions

Cookie Dough

  • Start by browning 120g of the butter. To do this, chop the butter into evenly sized pieces then place into a medium saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smells nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
  • Once the butter has browned, take it off the heat & immediately stir in the toasted milk powder. Transfer the butter to a bowl & leave to cool to room temperature. In the meantime, chop the remaining 80g of butter into small pieces & leave to soften at room temperature.
    The brown butter should take around 30 minutes to cool.
  • Next, add both of the butters, the dark brown sugar & caster sugar to the bowl of a stand mixer with the paddle attached. Beat on a medium speed for 1-2 minutes, until combined.
    Be careful not to over mix the butter & sugar, we don’t want to add too much air into the cookie dough as this will affect the baked cookies.
  • In a separate bowl, lightly beat the egg, yolks & vanilla together. Then slowly pour into the butter, with the mixer running on medium speed. Stop mixing once the eggs are just incorporated.
  • Add the flour, baking powder, bicarbonate of soda & salt into the butter then mix on a low speed until just combined.
    Don't worry if there's a few streaks of flour at this point as they will be incorporated when we mix in the chocolate.
  • Count out 26 mini eggs & set to one side. Lightly crush the remaining mini eggs with a rolling pin then add into the cookie dough.
    We'll be pressing the whole mini eggs into the cookie dough once it has been shaped into balls. The best way to crush the remaining mini eggs is to place them into a food storage bag then hit them with a rolling pin.
  • Next, chop 60 grams of the dark chocolate into chunks & set to one side. Roughly chop the remaining chocolate then add into the cookie dough.
    We'll be pressing the dark chocolate chunks on top as well.
  • Mix the cookie dough on a low speed, to incorporate the chocolate then chill in the fridge for 30 minutes before shaping.

Shaping

  • Using a cookie scoop (or a spoon), portion the chilled cookie dough into 13 equally sized portions. Each should weigh around 80 grams.
  • With your hands, roll a portion of cookie dough into a ball then press a dark chocolate chunk & 2 mini eggs into the top. Repeat with the remaining dough.
  • Place the balls of cookie dough into an airtight container & refrigerate overnight.

Baking

  • The next day, preheat an oven to 175°c/155°c fan (350°f/311°f).
  • Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them.
  • Bake the cookies for 8 minutes then open your oven door, lift up the baking tray inside the oven by a few inches then let it drop down against the oven rack. Use enough force so that the cookie starts to deflate. (This is the “Pan Banging” method.)
  • Bake for a further 2 minutes then repeat the pan banging process.
  • Bake for another 2 minutes (bringing the total bake time to 12 minutes) then remove from the oven.
    Once baked, the cookies' edges will be golden brown but the middles will still be soft.
  • Using a large, round cookie cutter, gently scoot each cookie into a perfect round shape.
  • Sprinkle each cookie lightly with sea salt then leave on the tray, to cool completely.
  • Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time.

Notes

1. Cooking In An Aga – Bake the cookies in the baking oven on the bottom set of runners. Use the boiling plate to brown the butter.
2. Toasted Milk Powder - Adding toasted milk powder to the cookie dough adds extra brown butter flavour! Adding this is optional though. For more info on toasted milk powder, check out our guide.
3. Chocolate - I used a 72% dark chocolate for my cookies but feel free to use a milk or white chocolate if you'd prefer.
4. Eggs - The large egg should weigh around 50 grams out of the shell.
5. Overnight Chill – The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked.
6. The Pan Banging Method – The way we bake these cookies, is by using a technique called “Pan Banging”. This was created by Sarah Kieffer (The Vanilla Bean Blog) & is used in this recipe to create pools of melted chocolate & to give the cookies a crinkled texture.
7. Storage - Kept in an airtight container, these cookies will stay fresh for up to 3 days. However, they are best eaten on the day that they were cooked. Once cool, I like to give my cookies 10 seconds in the microwave before serving so that they chocolate is molten!