– ⅔ c (80g) cake flour see note – 1 c (120g) all purpose flour – ½ tsp baking soda – ½ tsp cornstarch – ½ tsp salt – ½ c (113g) unsalted butter, cold set out at room temperature for 10-15 minutes to soften a little – ½ c (100g) granulated sugar – ¼ c (50g) light brown sugar – 1 large (57g) egg, room temperature – ½ tsp vanilla extract – ¼ tsp almond extract – 4 oz. (113g) white chocolate bar, chopped into evenly sized pieces reserve ⅓ of the bar for topping the cookie – 1 c mini candy eggs, coarsely chopped reserve ¼ - ⅓ c for topping cookies. these should be left whole