Robin's Egg Chocolate Chip Cookies

Ah, spring. The time for cleaning, constantly checking the weather to see if its FINALLY warm enough for shorts, and.......baking? Well baking 's pretty much a year round thing for me. But this recipe is especially springy. This time of year, the robin's eggs whoppers are always out. I love them! For those of you aren't familiar with the robin's eggs, they are just these huge malted milk balls with a hard candy coating in the shape of robins eggs. Now they aren't the healthiest things in the world, but hey, we all have to satisfy our sweet tooth once and a while right?

So this recipe I found via Pinterest (where else?) from Sugary Sweets. I added a few of my own little flairs though. This is a really great cookie. It is your typical chocolate chip, only much chewier thanks to the robins eggs and baking soda. Plus it has a great malty taste to it. Now if you are like me, you will look at some of the ingredients and your eyes may pop (3 sticks of butter?!). But don't let that turn you away. This batter makes A LOT of cookies. I got about 90, you could probably stretch and get 100 out of them, depending on size. So even though the ingredient quantities may seem large, don't freak out.

So indulge in a little taste of spring. These cookies are soo indulgent, I could eat a ton if I didn't have any self control, which I don't :). These are great party cookies, and if you bring these around, I promise you, you will make some new friends along the way. 

Robin's Eggs Chocolate Chip Cookies:

2 1/2 cups Whoppers Robins Eggs, divided

3 cups all purpose flour

3/4 tsp salt

1 tbsp baking powder

3 tsp malt powder

1 1/2 cups unsalted butter, very soft

1 1/2 cups light brown sugar

1/4 cup milk

1 tbsp vanilla

2 eggs

1 cup chocolate chips

Directions

Crush 1 1/2 cups robins eggs in a food processor until they become a fine powder. Set aside. With the remaining cup of robins eggs, crush softly with a mallet, about one hit per egg.

Whisk together the flour, salt, baking powder, and malt powder in a medium bowl. Carefully mix in the finely crushed candy. Set aside.

In a stand mixer, cream butter and brown sugar until fluffy. Mix in the milk, vanilla, and eggs, one at a time, until smooth. Beat in the flour mixture. Remove from the mixer and fold in the lightly crushed candy and the chocolate chips. Refrigerate dough for about 45 minutes to an hour. 

Preheat the oven to 375 degrees Fahrenheit. Line many baking sheets with parchment paper. Take the dough out of the refrigerator and drop by the teaspoonful. Make cookies about one inch in diameter. Bake for 6-8 minutes, or until lightly browned. Cool completely before serving, then enjoy!!