• Gather all your ingredients together, including the kitchen tools (bowls and pot) that you’ll need.
• Cut your butter into chunks and place into your pot. Using a medium flame, start to brown your butter. The whole process should take about 5 minutes (maybe a minute or two longer…just keep your eye on it).

  When your butter begins melting, you should see it start to foam; be sure to keep whisking or stirring. After a few minutes, you should begin to see tiny brown bits of butter gathering at the bottom of the pot. Keep whisking until the butter gets a bit darker, being careful not to burn it.

  At about the 5 minute mark, your butter should be browned. If unsure, keep it on the heat a minute or two longer. Once done, remove from heat and let it cool for a few minutes (don’t let the butter harden).

  Creaming your butter instead? Place softened, room temperature butter into your mixer fitted with a paddle attachment and follow the remainder of the recipe using your mixer; just stir in the candies and chocolate chips by hand.
• Place both the brown and granulated sugar into a medium-sized bowl and add the cooled brown butter, including all the brown bits on the bottom of the pot (those brown bits add flavor!). Mix together with your spatula.
• Add in your vanilla.
• Add in your eggs, one at a time. Scrape down the bowl and set it aside.
• Using your large bowl, sift (or whisk) the flour, cornstarch, baking soda and salt. This ensures there are no lumps of flour and that all other dry ingredients are incorporated throughout.
• Pour the wet ingredients into the flour mixture and stir together.
• Add the robin egg pieces and chocolate chips; stir together until the cookie dough comes together, as the dough starts out slightly dry but once mixed well, it comes together nicely (and may be a little “greasy” looking, which is ok!).
• Line a cookie sheet with parchment and scoop out your cookie dough into balls. I scooped my cookies into 1-½ ounce balls.
• Place onto the cookie sheet, cover with saran wrap and chill the dough for about 2 hours. Chilling the dough prevents the cookies from spreading too much when baking.

Baking Your Robin Egg Chocolate Chip Cookies

• After the cookie dough has chilled, preheat your oven to 350℉ degrees. Line your cookie sheets with parchment paper or silicone mats. Have your extra robin egg candies handy for when the cookies are done baking!
• Once cookie sheets are prepared and oven has preheated, spread cookies about 2 inches apart on the cookie sheet.
• Bake for 10-12 minutes --> bake cookies for 10 minutes then rotate for another 2 minutes or until the cookie edges are lightly browned.
• Remove from the oven and press a few extra robin egg candies on top of the warmed cookies (you can add extra chocolate chips too).
• Let cookies cool on the cookie sheet for about 3-5 minutes before removing them to a cooling rack.
• Once cooled, enjoy! Cookies will stay fresh on the counter if wrapped well. Cookies can also be refrigerated or frozen for later enjoyment.