Springtime Mini Egg Cookies (Crystal)

1 1/3 cups butter, unsalted (2 sticks plus 6 tablespoons)

1 cups sugar

1 cups brown sugar

2 large eggs

1 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon baking soda

3 cups All-purpose flour

1 packet bittersweet chocolate (10 ounces)

Garnish: 1 package Mini Cadbury Eggs

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft and creamy. Add eggs one at a time until incorporated. Add in the salt and vanilla.

While butter and sugar are creaming, in a separate bowl, whisk baking soda into flour.

Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. Then, turn the mixer to low and beat until the dough comes together. Toss in the chocolate chips and slowly mix to incorporate.

Using a cookie scoop as a guide, portion out balls of dough on to a tray. Freeze the tray of dough for at least one to two hours. I usually make these the night before.

Place a rack in center of oven and preheat oven to 350 F with an empty cookie sheet pan in oven. The hot tray helps with the browning and stops cookie from spreading.

Once oven comes up to temperature, carefully remove hot baking tray and place a piece of parchment or a silicone mat on it. Remove the tray of cookies in your freezer and transfer the cookies to the hot tray, spacing them 1 1/2 inches apart.

Bake at 350 F for 10 minutes rotating mid-baking.

Remove cookies. Add three Cadbury Mini Eggs to each cookie, slightly pressing them into dough.