On size and shape
- I use a 2-tablespoon cookie scoop for this recipe. Two scoops make one cookie (I first scoop one cookie, then place the second scoop right on top of that one to make one large thick cookie). You can also use a 4-tablespoon cookie scoop instead. If you don’t have that, use a 1/4 cup (60 ml) measuring cup to get that same size and then shape the cookies by hand.
- Instead of shaping the cookies into balls, I shape them into disks (like hockey pucks). These cookies are thick and big and I find that the hockey puck shape gives me the best results.
- The batter is thick but soft, so getting the right shape is easy. Once you shape them, add extra egg halves on top. Then chill the cookies. This prevents them from spreading too much during baking. (One hour of chill time is enough in my refrigerator, but you might need less or more time.)
- As the recipe makes really big and filling cookies, you might not want to bake all at the same time. Frozen cookie dough keeps for a few months if stored properly.
On chopping mini eggs
I use a serrated steak knife to slice these and I cut the eggs one by one. It takes some time but is the safest way to do it. Please watch your fingers! The candy shells are very slippery.