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Crystal Cruises Chocolate Chip Cookies

Photo Credit: Crystal Cruises
And no we didn't get the photo wrong there are Mini Cadbury Eggs as the garnish
Cook Time 10 mins
Course Dessert
Servings 36


  • Stand Mixer or Hand Mixer
  • 2 Bowls
  • Cookie Sheet
  • Parchment Paper or Silicone Baking Sheet


  • 1 ⅓ cup Unsalted Butter (2 sticks plus 6 tablespoons)
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 2 large Eggs
  • 1 tsp Salt
  • 2 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 3 cups All-Purpose Flour
  • 1 packet Bittersweet Chocolate (10 ounces)
  • Garnish: 1 package Mini Cadbury Eggs


  • Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft and creamy. Add eggs one at a time until incorporated. Add in the salt and vanilla.
  • While butter and sugar are creaming, in a separate bowl, whisk baking soda into flour.
  • Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. Then, turn the mixer to low and beat until the dough comes together. Toss in the chocolate chips and slowly mix to incorporate.
  • Using a cookie scoop as a guide, portion out balls of dough on to a tray. Freeze the tray of dough for at least one to two hours. I usually make these the night before.
  • Place a rack in center of oven and preheat oven to 350 F with an empty cookie sheet pan in oven. The hot tray helps with the browning and stops cookie from spreading.
  • Once oven comes up to temperature, carefully remove hot baking tray and place a piece of parchment or a silicone mat on it. Remove the tray of cookies in your freezer and transfer the cookies to the hot tray, spacing them 1 1/2 inches apart.
  • Bake at 350 F for 10 minutes rotating mid-baking
  • Remove cookies. Add three Cadbury Mini Eggs to each cookie, slightly pressing them into dough.
Keyword Cookies, Crystal Cruises