mini egg cookies inspired by Levain Bakery's famous chocolate chip cookies. perfectly toasted on the outside while staying chewy and cake like in the center and filled with mini candy eggs and white chocolate. at half the size of their inspiration cookie, they're a little closer to a typical sized cookie.
stand mixer with paddle attachment or hand mixer with beaters
plastic wrap for covering cookies
large baking sheet
food scale optional, but recommended
large cookie scoop or large spoon
2/3 c (80g)cake flour see notes
1c (120g)all purpose flour
1/2 tsp baking soda
1/2 tsp cornstarch
1/2 tsp salt
1/2 c (113g) unsalted butter, coldset out at room temperature for 10-15 minutes to soften a little
1/2 c (100g)granulated sugar
1/4 c (50g)light brown sugar
1large (57g)egg, room temperature
1/2 tsp vanilla extract
1/4 tsp almond extract
4oz. (113g)white chocolate bar, chopped into evenly sized pieces reserve 1/3 of the bar for topping the cookies
1c mini candy eggs, coarsely chopped reserve 1/4 - 1/3 c for topping cookies. these should be left whole
Preheat the oven to 410F. Line a large baking sheet with parchment paper. Set aside.
Sift together the flours, cornstartch, baking soda and salt. Whisk together and set aside.
On low speed, increasing to medium speed, cream together the cold butter, brown and granulated sugars together until creamy. You may need to frequently stop to scrape down the bowl and paddle.
Add egg, and extracts one at a time, beating about 20 seconds before adding the next.
By hand or on the lowest setting of your mixer ( i prefer by hand), sitr in the dry ingredients 1/3 at a time. Leaving some flour streaks before adding the next 1/3. When the last 1/3 dry has been added to the wet, fold the 2/3 c - 3/4 c chopped candy eggs and chopped white chocolate. Fold unitl the dough is combined with no visible streaks of flour. Chill in the fridge for 20 minutes.
Grab a food scale or a measuring cup. These cookies need to be measured out to 3oz. each. Measure out (4) 3oz. cookies to start. The rest of the dough can go back in the fridge while the other cookies bake. Place each 3oz. cookie at least 2 inches apart on a baking sheet. Place into a fully preheated 410 F oven. Bake for 9-10 minutes. The edges should be set, the top of the cookie should be golden, but not burned. The middle will be slighly underbaked. The cookie will continue to "bake" on the baking sheet once removed from the oven.
Remove cookies and leave on the hot baking sheet set on top of a cooling rack for 10 minutes. As soon as the baking sheet is on the cooling rack, add pieces of chopped white chocolate to the top of the cookie. Gently press down into the top of the cookie. The heat from the "fresh from the oven" cookie will melt the white chocolate into a lovely pool. This should be done within the first 5 minutes of the cookies coming out of the oven.Once the cookies are ready, remove from the baking sheet and cool completely on a cooling rack. While the cookies are cooling on the baking sheet (right from the oven), pull out the cookies chilling in the fridge. Meaning, pull the second batch from the fridge about 10 minutes before you plan to bake them.
diy cake flour: for 1 c (120-125g) cake flour, remove 2 tbsp (15g) all purpose flour from the 1 c all purpose flour. replace the 2 tbsp with an equal amount of corn starch. sift the new mixture together 3-4 times to fully blend together. since this recipe calls for 2/3, you can follow the above mentioned method with some flour leftover or you can scoop 4 teaspoons of cornstarch into a measuring cup. add all purpose flour leveled to the top to make 2/3 c using the spoon and level method. sift together 3-4 times. follow the remainder of the recipe as written. to make these cookies as big as the Levain Bakery ones, you can follow my tahini, chocolate chip and halva recipe to get 8 (6oz.) cookies OR simply measure out the cookies in this recipe to get 4 (6oz.) cookies. bake for 10-12 minutes.
Keyword easter cookies, levain copy cat cookies, mini egg cookies, white chocoate cookies