In a medium bowl, whisk together the 1¾ cups cake flour, 2 cups all-purpose flour, 2 tablespoons malted milk powder, 1 tablespoon corn starch, 1½ teaspoons salt, and ½ teaspoons baking soda. Set aside.
1¾ cups cake flour, 2 cups all-purpose flour, 1½ teaspoons salt, 1 tablespoon corn starch, ½ teaspoons baking soda
In a stand mixer fitted with a paddle attachment, cream together the 1¼ cups cold unsalted butter, 1⅓ cups light brown sugar, and ½ cup granulated sugar. Mix at medium-high speed until smooth, about 3 to 4 minutes, scraping down the sides of the bowl about every minute.
1¼ cups cold unsalted butter, 1⅓ cups light brown sugar, ½ cup granulated sugar
Once combined, add in the 2 large eggs, one at a time, followed by the 3 additional large egg yolks. Then, mix in the 1½ teaspoons vanilla extract.
2 large eggs, 3 additional large egg yolks, 1½ teaspoons vanilla extract
Once smooth, mix in the dry ingredients a little at a time until smooth.
Chop the 2 cups Cadbury Mini Eggs up using a sharp chef knife and cutting board.
Add in the chopped eggs, 8 ounces bittersweet baking chocolate, and 1½ cups dark chocolate chips. Mix just until combined.
2 cups Cadbury Mini Eggs, 8 ounces bittersweet baking chocolate, 1½ cups dark chocolate chips
Portion the dough into 3-ounce balls (I use a #16 cookie scoop) and place on a parchment-lined baking sheet (they can be right next to each other while they chill). Gently press the tips of your fingers around the top of the cookie to create a bubbled look.
Press additional chopped candy eggs and chocolate chips into the tops of the cookies.
Freeze the balls of dough for 1 hour.
Portion the chilled cookie dough balls out into a chilled parchment-lined baking pan so they are 3 inches apart. (I can bake 10 per 12x17-inch baking pan).
Preheat the oven to 425°F (NOT A TYPO).
Bake for 9 to 12 minutes. The edges will look a bit dark, and the top "bubbles" will start to brown.
Allow them to sit on the pan for a few minutes before transferring them to a wire rack to cool.