It feels like spring in Seattle today. The sun is actually shining. I can see the white peaks of the Olympic Mountains out my office window, and it’s not at chilly as it has been recently. I’m lucky enough to work two blocks from Pike Place Market, so I frequently walk down there over lunch. There are more tourists today than normal. Maybe it’s the holiday weekend that attracts them all. It makes it difficult to move anywhere when they are constantly stopping to selfie.
I grabbed a bouquet of flowers from the market. When I lived in Pennsylvania, I only ever had fresh flowers in the house when they were bought for me. Being in Seattle for 3 years has spoiled me by allowing me to get fresh, beautiful flowers anytime. I picked up some daffodils and purple tulips. I like having the flowers for the Easter holiday. I’ve found that little things like fresh flowers make the holiday more special when you are far away from family.
Instead of using chocolate chips, I crushed up those Hershey’s candy-coated eggs. They were one of my favorite candies to come out of my Easter basket. I also substituted the shortening my mom normally used with unsalted butter. I made the substitution because I didn’t have any shortening in the house. Since I used more butter instead of shortening, I decided to chill the cookie dough.
A couple things are happening with the chilled cookie dough. First, chilling allows all the ingredients to marry nicely and develop a more balanced cookie. Second, butter has a lower melting point than shortening. Adding more butter is going to cause the cookie to spread more and become flatter. Chilling the cookie dough slows some of that extra spreading so your cookie doesn’t end up super thin.
Easter was never a big holiday in my family. We had our traditions: 6:30 AM mass then out to breakfast, followed by a nap while watching the Ten Commandments. The one from 1956 that is like 4 hours long. Overall Easter was relatively relaxed. My mom would make these chocolate chip cookies for holidays that everyone absolutely loved. I don’t think she would make them for Easter, but I decided it was time to break out the recipe and put an Easter twist on it.
Total Time: 24.5 hours
Prep Time: 25-38 minutes
Inactive Time: 24 hours
Yields: 1-3 dozen depending on the size of the cookies
Shelf Life: two weeks in an airtight container
2/3 cup unsalted butter, plus 2 tablespoons (at room temperature)
½ cup granulated sugar
½ cups dark brown sugar
1 ½ teaspoons vanilla
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon kosher salt
6 ounces Hershey’s candy-coated Easter eggs (crushed)
- If you are baking the cookies right away, then preheat the oven to 375. If chilling the dough first, preheat the oven in step 8
- Put the Hershey’s Easter egg candies in a bag. Seal and crush with a rolling pin or heavy pot. Eggs should be roughly crushed, not too fine
- Using a hand mixer or a stand mixer with the paddle attachment, cream together butter, sugar, eggs, salt, vanilla, and baking soda until light and fully combined
- With the mixer on low, add in the flour ½ cup at a time until incorporated
- Stir in crushed egg candies
- Scoop cookie dough onto a sheet pan lined with parchment paper. I scoop roughly ping pong ball size
- Cover the cookies with saran wrap and chill in the fridge for a minimum of 1 hour up to a max of 24 hours
- After the cookies have chilled for the allotted time, preheat the oven to 375
- Once preheated, remove the cookies from the fridge. Remove the saran wrap and place in the oven toward the center.
- Bake for 8 minutes. Check the cookies and rotate the pan.
- Bake for an additional 6 minutes. The cookies should be golden brown; if not bake for an additional 2-3 minutes until golden.