Mini Cadbury Egg Malted Chocolate Chip Cookies

+ other Easter recipes and wedding tasting!!

Hey hey hey! Coming at you after a lovely weekend going to our friends’ wedding in Boston and our wedding tasting in the Catskills. You KNOW we hit up Flour Bakery in Boston on our way out — I love their pastries and Joanne Chang will forever hold a spot in my heart.

In this newsletter, I’m going to go through our fun wedding tasting, some food spots I’ve been enjoying in NYC, and Easter recipes, including a new recipe for Mini Cadbury Egg Malted CCCs!

Wedding Tasting Notes

all taken on my new cheap lil digital camera :)

Michaela and I are getting married in early October at Scribner’s Lodge in the Catskills. Scribner’s is lodge/garden/campfire vibes, which feels perfect for our smaller wedding.

This week we got to do something we have been GREATLY looking forward to - tasting food, cocktails, and wine for the big ole day. I’m so blown away by the culinary talent up in the Catskills. Scribner’s has an impressive staff, including a somm who worked at Madonna’s Bridgehampton home (I’m desperate for more stories) and a director of bev coming from Eleven Madison Park.

For cocktails, we went with their signature maple bourbon old fashioned. Michaela and I don’t usually like old fashioneds but this was a HIGHLY drinkable Catskills-in liquid-form cocktail. We also shot the bev director an idea for a sparkling vodka thyme lemonade, which he was very down for! We’re hoping that a mix of a very fall cocktail and a sparkling lemonade that’s grounded with some thyme will hit well for the summer/fall in-between time of early Oct.

We had a ton of fun going through canapes, starters, mains, and desserts, as well. I won’t give all the dirty deats now, but likely will do a run-down post-nuptials!

Food Spots I’ve Been Loving in NYC

• Welcome Home: This new Bed-Stuy spot is owned by a couple of L’Appartement 4F alums, and you can see them in there baking and taking orders each day. I went with my new friend,

  Erika
  of the simply incredible Pancake Princess bake-offs and recipes blog. We especially loved the kouign-amann and potato + ranch pastry. The fan-favorite Pig in Bed was alas not available that day, but if you go, please get it and tell me if it’s as dreamy as I imagine!

  

  Welcome Home from left to right: olive focaccia/pain au chocolat/corn lemon cookie; kouign-amann; potato ranch pastry

• Sister’s: This is a regular neighborhood spot for us, but they’ve recently added a few more non-alc cocktails to the menu and a killer labneh grilled cheese + tomato soup. They also have one of the best bars I’ve seen (Taylor Swift Folklore vibes).

• Elbow: As NYT described, NYC is in the middle of a bakery renaissance. Without even realizing it, I went to two very new bakeries in two weeks (Welcome Home and Elbow). Elbow is a Jewish bakery, and I particularly loved the rhubarb kolache and sour cherry cake donut. If you’re celebrating Passover, they’re running a bunch of orders! Also the branding is 👌👌👌

Easter Recipes

I’ve got a brand-spanking-new Easter recipe for you below. But I’d be remiss if I didn’t share some others worthy of your special Sunday brunch.

Everything Bagel Focaccia with Lox

IK this is a little Jewish for Easter but my fam always ate bagels and lox on Christmas so why not on Easter. I sent out the recipe last week, and it’s a perfect brunch recipe to feed 5 or as a side for double that. You can prep the dough the night before and bake it the day of!

Recipe lives here.

Carrot Cake Cinnamon Rolls

Cinnamon rolls 🤝 carrot cake. These use the tangzhong bread method, which keeps cinnamon rolls soft for DAYS. I recommend you make these the day before, and reheat and frost day of. We’re leaving stress behind this year. My friend in Australia makes these regularly and told me she can’t recommend them to you all enough!!

Recipe lives here.

Chocolate Orange Tart

This is great if you’re doing more of a dinner or lunch rather than brunch. We’re at the end of orange season, but the orange brings a bright “almost spring” flair and the chocolate is adds a little heft for the still-cool weather. This is an easy one to make day of or day before (as we said, let’s avoid stress!!).

Recipe lives here.

This Week’s Recipe

Go buy some Mini Cadbury Eggs and malted milk powder (I’ve included Amazon affiliate links in case your local stores doesn’t have them), and plan to make the dough for these Mini Cadbury Egg Malted CCCs Saturday or Sunday. The dough does need 2 hours of rest time.

The malted milk powder adds a subtle flavor, and it helps the cookies spread out a bit more so they’re crispy on the edges and delightfully chewy inside. They’re thinner than the CCCs I normally make, but I love the way the crispy edges, malt and brown butter give the cookies a caramelized flavor. Also, if you have access to UK mini Cadbury Eggs, buy those for more malt flavor. The US version unfortunately doesn’t have malt.

Since eggs are so precious these days, this could also be a fun way to have colored eggs at Easter without buying dozens?? JUST A THOUGHT.

Mini Cadbury Egg Malted Chocolate Chip Cookies

Makes 16 large cookies

Ingredients

• 1 cup (227 grams) unsalted butter

• 2 1⁄2 cups (300 grams) all purpose flour

• 1/3 cup (57 grams) malted milk powder

• 1⁄2 tsp. baking soda

• 1⁄2 tsp. baking powder

• 1 tsp. fine kosher or sea salt

• 1 1⁄2 cups (320 grams) light brown sugar

• 2 eggs, at room temperature

• 1 TBS. vanilla

• 1 cup (200 grams) chocolate chips

• 1-2 cups mini Cadbury Eggs

• Flaky sea salt to top

Directions

1. Brown the butter: Place the butter in a medium saucepan over medium heat. The butter is going to melt, then simmer and foam. Swirl regularly throughout the process so the butter cooks evenly.
   
   After 6-10 minutes, the milk solids from the butter will drop to the bottom of the pan. They’ll start out looking like white specks and will then brown. Once they brown, pour the butter into a large bowl, making sure to scrape in the brown bits from the bottom of the saucepan (this is the brown butter flavor!).

2. Mix the dry ingredients: While the brown butter cools, take out a medium-sized bowl. Add the flour, malted milk powder, baking soda, baking powder and salt. Whisk thoroughly, making sure to scrape the bottom of the bowl so that the ingredients are evenly incorporated.

3. Mix the wet ingredients: Once the brown butter is slightly cooled, add the brown sugar and whisk until there’s no separation. Mix in the vanilla and eggs.

4. Fold dry into wet: Pour the dry ingredients into the wet ingredients. Switch to a spatula and fold in the dry ingredients until there are only a few streaks of flour left, making sure to scrape the sides and bottom of the bowl. Fold in the chocolate chips.

5. Portion your dough into 2 TBS (you can make the cookies slightly smaller, but you won’t get the same textural difference of crispy edges, chewy inside). Place on a a parchment-lined rimmed tray, cover with plastic wrap and let chill in the fridge for at least 2 hours and at most 48 hours.

6. Bake: When you’re ready to bake, preheat the oven to 350°F. Space out your dough 2-3 inches apart on your cookie sheet. Bake for 11-13 minutes, until the edges are golden and crispy but the center still looks a little underbaked.

7. Immediately press the mini Cadbury Eggs on top and sprinkle on flaky sea salt. Let cool and enjoy!

Notes:

• If you are going with melted butter instead of brown butter, reduce to 14 TBS butter instead of 16 to account for the water lost during the browning process.

• You can still make these cookies without malted milk powder. I would just follow my salted brown butter chocolate chip cookie recipe but without the chopped chocolate and walnuts. Tuck the eggs on top after baking.

• If you enjoy scooting your cookies into a circle after they bake, skip it for this recipe so you can keep those thinner, crispy edges.