robin egg chocolate chip cookies

i’m bacckkkkk!

i’ve felt endlessly guilty about removing myself from my instagram page and from here for SO long! but i don’t think i have to tell any of you lovely people how crazy 2020 has been so far! viruses aside, A LOT has happened in my life this year. quick run down:
1. i went on a beautiful trip with some of my favorite people to celebrate love
2. i started my second semester (of four) of nursing school!
3. i begrudgingly turned 27. a birthday that didn’t sit all that gracefully with me
4. my BEST FRIEND GOT MARRIED!
5. my sister and her family of 6 (i’m counting the dogs!) moved back to NJ after living away for 5 years! we have a very busy house now!

so besides that fact that school is a crazy mess and the house is always a bustling happy mess, i’ve been dying to come back to one of the things that has given me so much happiness and joy– baking, photography, and just interacting with the most incredible community of people!

i won’t go any more into the updates for now! we’ll focus on the important thing here!

whopper’s robin eggs are probably my most favorite easter time treat ever! we’re on our 3rd bag over here haha!

i decided to create the most delicious CHEWY with the perfect amount of crispy edges cookies in the world! and they’re sooo much fun and made even yummier with the addition of robin eggs! they’re so easy to make so add this to your list of spring/easter bakes RIGHT NOW!

Processed with VSCO with a6 preset

Processed with VSCO with a6 presetProcessed with VSCO with a6 preset

INGREDIENTS:

1 1/2 c unbleached all purpose flour
1 tsp kosher salt
1 tsp baking powder
8 tb (1 stick) unsalted butter, room temp
1/2 c packed dark brown sugar
1/3 c granulated sugar
1 large egg
1 tsp vanilla extract
1 dark or milk chocolate baking bar ( i like to use a mixture of both), roughly chopped
1 c crushed whopper’s robin eggs

DIRECTIONS:

in a large bowl, whisk together flour, salt, baking powder. set aside.

with a mixer, cream together the butter and sugars until lighter in color and fluffy, about 5 minutes. add the egg and vanilla. beat well until combined.

add the dry ingredients and mix until just combined, with a bit of uncombined flour still left in the bowl. add the chopped chocolate and robin eggs. mix until just combined. do not over mix.

for best taste and texture, cover the cookie dough with plastic wrap and store in the fridge overnight.

when ready to enjoy, preheat oven to 350 degrees F. form cookie dough balls that are about the size of a small golf ball. i like to use a medium cookie scoop for ease but you can form them with your hands. place them a few inches apart from each other on a parchment lined baking sheet and bake for 12-14 mins. until the edges are browned and centers are puffed.

let cool on the baking sheet for 5-10 mins before enjoying!

Processed with VSCO with a6 preset

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