Start by browning the ¾ cup of butter. Add it to a saucepan over medium heat. Stir frequently—it’ll melt, then foam, then turn golden with little brown bits forming on the bottom. This should take about 5–8 minutes. Once it smells nutty and caramel-like, remove it from the heat and let it cool slightly while you prep the rest of the ingredients.

In a large bowl, whisk together the cooled browned butter, softened butter, brown sugar, white sugar, eggs, and vanilla extract. Do this by hand for about a minute until smooth and glossy. If your arm gets tired, feel free to use a hand mixer.

In a separate bowl, whisk together both flours, baking soda, baking powder, and cornstarch. Gradually add the dry ingredients to the wet mixture using a wooden spoon. Toward the end, I usually ditch the spoon and use my hands to knead the dough—it just comes together better that way.

Add the semi-sweet chocolate chips, crushed Mini Eggs, and white chocolate chips (if using). Mix until evenly combined.

Form the dough into a log or tube shape (like in the video), wrap it tightly in plastic wrap, and chill in the fridge overnight—or at least for one hour. This step is key for flavor and texture.

Take the dough out of the fridge about 30 minutes before baking so it’s easier to work with. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into balls and bake for 12 minutes, or until the edges are set but the centers still look a bit soft.

Let the cookies cool on a wire rack for 5–10 minutes before serving. Enjoy warm with a glass of milk (highly recommend), and store any leftovers in an airtight container.