by Lauren Mote
What is this? Some kind of twisted mini-egg experiment?
Ok, Easter should be reserved for kids, and guess what? It usually is. So I take a kid-friendly event, do an adult spin, as I am able to be left alone with heat and large appliances, and somehow open the oven 60 minutes later to reveal the “healthiest” thing to come out of Easter since poached eggs and toast. Well, this is the healthiest of the “unhealthy”.
The reason I say this is “healthy” is because I used whole grain organic sprouted wheat flour…. say what?
Yield: 48 cookies (you can make 24, but I doubled the recipe, as I had more then 8 oz of “chocolate” to add)
Preheat oven to 350.
Prepare greased cookie sheets or Silpat non-stick.
1 1/2 cup butter, room temp
2 cup packed brown sugar
1/2 cup white granulated sugar
2 eggs, room temp
1 vanilla bean, scraped + 2 tsp pure vanilla extract
4 cup whole wheat pastry flour
4 tsp corn starch
1 tsp baking soda
1/2 tsp salt
1 bag “micro” mini-eggs, or regular size mini-eggs (7 3/4 oz)
1 bag Chocolate Clodhoppers (7 oz) (If you want to be more heroic then the “bunny”)
You know the deal with cookies, but here’s a repeat for the method:
Cream butter until fluffy; add sugar and blend until super smooth. Add eggs and vanilla. Blend gently until combined.
Combine or sift together dry ingredients. Add slowly to wet. Stir only until combined – do not over-mix.
Stir in chocolate candy pieces.
Drop onto cookie sheets, bake for 10-12 minutes, or until golden. Yum.
Why put these in a basket, or hide them for a scavenger hunt, when you can just eat them all? This makes adults feel like kids again.