Easter Cookies Recipe

 These are so good! Thick delicious cookies that are perfect for Easter! I got so EGG-cited to use these new products I got from Seagull Books. 

Bunny Towels check out their awesome Easter Book options.

Ingredients: 

- 1 cup of butter room temperature (salted or unsalted) 2 sticks

- 1 1/4 cups light brown sugar (if in a high altitude reduce to 1cup)

- 1/2 cup granulated sugar

- 2 large eggs at room temperature

-1 tablespoon vanilla extract

- 3 cups unbleached all purpose flower (add 2 tablespoons for high altitude)

- 2 tablespoons corn starch

- 1 teaspoon of baking soda

-1 1/4 teaspoons of kosher salt (add another 1/4 tsp if using unsalted butter)

- 2-3 cups milk chocolate chips (I used semi-sweet, but it's your preference)

- Parchment Paper to line the cookie sheet

How to make them:

1) Preheat the over to 375F and position the rack in the middle of the oven. 

2) Beat the soft butter until light and fluffy for 1 minute. Add both sugars and continue beating until creamed and smooth for about 3-5 minutes. 

3) Add eggs one at a time, on medium speed and scrape the sides of the bowl so everything is incorporated. 

4) In a medium bowl, combine the dry ingredients; Flour, Baking Soda, Corn Starch, Salt and whisk well to combine. 

5) Add the flour mixture to the wet ingredients. A little at a time. DO NOT overman if you want chewy, soft cookies. 

6) Add chocolate chips, and fold them by hand. 

7) Scoop out 1/3 of a cup of cookie dough, form your balls and add your Cadbury mini eggs by pressing the cookie down. 4-5 on top of each cookie. 

8) Bake for 10-12 minutes. Not a minute longer. Cookies will be just barely golden and slightly firm in the center. Leave them to cool on the pan for 10 minutes and then move them to a wire rack to cool.