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Easter Chocolate Chip Cookies

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Ingredients

8 ounces (2 sticks) butter

½ cup plus 2 tablespoons light brown sugar, packed

2 cups all-purpose flour

¾ teaspoon baking soda

2 teaspoons salt

¼ teaspoon cayenne

2 teaspoons black pepper

2 ounces mint chocolate chip pieces

4 ounces dark chocolate chips or chunks

3 ounces butterscotch chips

3 ounces milk chocolate chips

3 ounces mini chocolate chips

4 ounces chopped pecans

2 ounces chopped walnuts

¾ cup granulated sugar

2 eggs

2 teaspoons vanilla

24 caramel-filled Easter eggs (like Cadbury)

Directions

  1. Slowly brown butter in a small saucepan over medium heat. Add an ice cube and melt in to quickly begin cooling process. Place in refrigerator to congeal.
  2. In a mixing bowl, stir together flour, baking soda, salt, cayenne, and black pepper. Add all chips and nuts and stir to combine.
  3. Place sugar, eggs and vanilla in stand mixer with whip attachment, and whip on medium speed until eggs are light yellow and ribbon-like, about five minutes.
  4. Turn mixer to low and add brown butter and brown sugar. Slowly incorporate flour mix. Do not overmix.
  5. Place in refrigerator and let rest overnight.
  6. Preheat oven to 325 degrees (or 375 degrees for crunchier cookies).
  7. Line a cookie sheet with parchment paper. Scoop large, two-ounce balls of dough onto cookie sheet and flatten to just over ¼-inch thick. Bake 10 minutes and cool for cookies that are firm on the outside and soft on the inside.
  8. Before serving, place a caramel-filled Easter egg on top of each cookie and warm in a preheated 325 degree oven. Serve for guests to crack the egg and eat cookie with melted, decadent caramel oozing on top. Deb calls this ‘breaking Lent.’

 

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