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    Home » Recipes » Cookies » Malted Mini Egg Chocolate Chip Cookies

    Malted Mini Egg Chocolate Chip Cookies

    ★★★★★ from 29 reviews
    56 Comments
    By Erin Clarkson on Apr 2, 2021 (updated Mar 29, 2022) This post may contain affiliate links.

    Jump to Recipe·Print Recipe

    These Malted Chocolate Chip Cookies are filled with dark chocolate chunks and mini eggs. These small batch chocolate chip cookies do not need a mixer. The recipe makes 12 cookies, and the dough can easily be frozen for later. Malted milk powder adds an amazing depth of flavour for a fun twist on a favourite!

    corner shot chocolate chip cookies

    Table of contents

    • Malted Chocolate Chip Cookies
    • Small Batch Mini Egg Chocolate Chip Cookies
    • How to Freeze Cookie Dough
    • Chocolate Chip Cookies with Malted Milk
    • FAQ for Malted Chocolate Chip Cookies
    • For more Small Batch recipes, check out:
    • Made this Chocolate Chip Cookie recipe and love it?
    • A note on salt and oven temperature
    • Why is this recipe in grams?
    • Recipe for Mini Egg Chocolate Chip Cookies

    Malted Chocolate Chip Cookies

    Hi hi! Happy Friday! Just popping in here to share the recipe for these malted chocolate chip cookies. I made these small batch chocolate chip cookies with dark chocolate and mini eggs, but the dough is a super versatile base, so you can add whatever you like to it - extra easter candy, or just more chocolate to have a regular small batch malted chocolate chip cookie! These are so, so good, and come together really easily with no mixer required. I have included instructions for freezing the dough if you like, although these don't last particularly long around here.

    • close up photo of small batch malted chocolate chip cookies
    • ball of cookie dough

    Small Batch Mini Egg Chocolate Chip Cookies

    These Mini Egg Chocolate Chip Cookies are small batch, so the recipe only makes 12-13 cookies. This is perfect if you only want to bake off a few at a time, or you don't need a full sized batch of cookies (I usually have 5 or 6 things on the go here with testing so a small batch of cookies is my fave thing ever). These cookies are super easy to make.

    • Melt the butter - These Chocolate Chip Cookies use melted butter rather than room temperature. I adapted my Small Batch recipe, and just used regular melted butter instead of browning it. Melted butter gives a lovely chew to cookies and I also love that you don't have to bring butter to room temperature.
    • Whisk together wet ingredients - Pop the brown and white sugar, egg, and vanilla in a bowl and mix it all up.
    • Add dry ingredients - The ingredient list for these cookies is pretty standard, with the addition of malted milk powder, which goes into the bowl along with the flour, baking powder, baking soda, and salt.
    • Add the mix-ins - I made these mini egg chocolate chip cookies by adding in some chopped up mini eggs and dark chocolate. You can really do what you want here though.
    • Chill and scoop - This dough needs to rest for at least half an hour, but you can do up to overnight if you like.
    • Bake - Press some extra bits and pieces onto the tops of the cookies, bake them off, scoot if you like, and then leave to cool and enjoy!
    mini egg chocolate chip cookies

    How to Freeze Cookie Dough

    I love to having dough in my freezer. When I am testing I will often bake off two or three of the batch and then freeze the rest to have on hand for when the need strikes.

    Freezing cookie dough is super simple. Scoop it out and then place it on a lined sheet pan. If you want to add extra chocolate to the tops, then do that now as you can't press it onto frozen dough easily. Place the dough into the freezer and leave it to harden, then transfer to an airtight bag, making sure to label the dough if you have more than one sort in your freezer. Then when it comes time to bake, you just bake the dough from frozen. Make sure to also add a few extra minutes on to the bake time to account for the frozen dough.

    • small batch chocolate chip cookies
    • side on shot of chocolate chip cookies

    Chocolate Chip Cookies with Malted Milk

    These Malted Chocolate Chip Cookies have a slightly special ingredient, which is malted milk powder! Malted Milk Powder was initially made as a supplement for babies to help with their digestion. It also lends an amazing flavour to baked goods. Malted milk powder keeps super well, so you can just grab a jar and have it on hand for adding into things. I used it for this Vanilla Malt Snack cake and it was so good.

    If you don't have malted milk powder then you can just leave it out! It adds a super nice depth of flavour though and so if you have been meaning to try it I highly suggest it. When you use it you don't have to adjust the flour quantity as it is an enhancer rather than a thickener, so you can pop it into lots of things. I get mine online.

    mini egg malted chocolate chip cookes

    FAQ for Malted Chocolate Chip Cookies

    Can I double the recipe?

    Yes! Just use the 2x on the recipe card

    What can I use instead of malted milk powder?

    If you don't have it, you can just leave it out!

    Can I brown the butter?

    Yes, if you like, you can brown the butter - I have these brown butter chocolate chip cookies here which this recipe is based off of.

    How to do you get perfectly round cookies?

    I give them a cookie scoot - when your cookies are hot out of the oven, take a cookie cutter slightly larger than the cookie and place it over the top, and then scoot the hot cookie into a round shape. This is a totally optional step but I use it almost every time for nice round cookies!

    How do you get chocolate puddles on top of chocolate chip cookies?

    I am a strong advocate for chopped chocolate over chocolate chips in cookies. It means you get a bunch of different sized pieces and pockets of chocolate, and the shards throughout the dough are just so, so good. To get the puddles I like to shape the dough, then press each piece into a disc, add extra chocolate on the top and shape back into a ball. The chocolate spreads out into perfect puddles on the top.

    Can I substitute the Easter Eggs?

    Yes you can - if you don't have the mini eggs or you just don't want to use them, you can just sub in the same amount of chocolate. A mix of dark and milk would be yum here. Alternatively you could use any other Easter eggs that you have! NZ has caramel ones which would be super yum in here too.

    What is Malted Milk Powder in NZ / Australia?

    Malted Milk Powder is similar to Horlicks or Nestle Malted Milk Drink from what I have heard! I haven't tried either but have checked the ingredients against what I use here and they are similar!

    What cookie scoop do you use?

    I use a 2 Tbsp cookie scoop - I like this one. You can also weigh your dough balls if you don't have a scoop. Mine weighed about 55g each.

    • top corner shot of cookies
    • close shot chocolate chip cookies

    For more Small Batch recipes, check out:

    • Small Batch Dairy Free Brownies
    • Peanut Butter Brownie Bars
    • Passionfruit Meringue Bars
    • Olive Oil Chocolate Chip Cookies

    Made this Chocolate Chip Cookie recipe and love it?

    If you make this Malted Mini Egg Chocolate Chip Cookie recipe, I would LOVE if you could please leave me a review below and let me know how you liked them! Also, make sure to tag me on Instagram if you make the recipe. I love to see what you make 🙂

    A note on salt and oven temperature

    It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

    All oven temperatures are conventional unless otherwise stated. If you are baking on fan, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

    Why is this recipe in grams?

    I post my recipes in grams because it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups, then you are welcome to convert it yourself via google. However, please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

    Recipe for Mini Egg Chocolate Chip Cookies

    Print
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    corner shot chocolate chip cookies

    Malted Mini Egg Chocolate Chip Cookies

    ★★★★★ 5 from 29 reviews
    • Author: Erin Clarkson
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Total Time: 1 hour
    • Yield: 12 cookies 1x
    • Category: Cookies
    • Method: Baking
    • Cuisine: American
    Print Recipe
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    Description

    These Malted Chocolate Chip Cookies are filled with dark chocolate chunks and mini eggs. These small batch chocolate chip cookies do not need a mixer. The recipe makes 12 cookies, and the dough can easily be frozen for later. Malted milk powder adds an amazing depth of flavour for a fun twist on a favourite! 


    Ingredients

    Scale
    • 90g unsalted butter, melted and cooled (re-weigh after melting and add a little extra butter if needed)
    • 120g light or dark brown sugar
    • 45g granulated sugar
    • 1 large egg, at room temperature
    • 1 tsp vanilla bean paste or extract
    • 160g all-purpose flour
    • 45g malted milk powder (see notes)
    • ½ tsp kosher salt
    • ¼ tsp baking powder
    • ¼ tsp baking soda
    • 130g mini eggs, coarsely chopped, plus more for on top of cookies
    • 85g dark chocolate, coarsely chopped, plus extra for the tops if desired
    • Flaky sea salt such as maldon for finishing

    Instructions

    1. In a large bowl, place the melted butter, brown sugar, granulated sugar, egg, and vanilla. Whisk until well combined and slightly lightened in colour. 
    2. In a medium bowl combine the flour, malted milk powder, salt baking powder, and baking soda. Add to the wet ingredients and mix with a spatula until just combined (some flour streaks still remaining is fine)
    3. Add the chopped mini eggs and chocolate, and mix to combine completely. 
    4. Line a sheet pan with parchment paper. Using a 2 tbsp cookie scoop (or shooting for balls about 55g each), scoop balls of dough onto the pan - they are going to be chilled so you can place them close together. Cover the pan with a lid or plastic wrap and refrigerate the cookie dough for 30 minutes.
    5. 10 minutes into the chilling period, preheat the oven to 350°f / 180°c. This gives the oven time to properly pre-heat. Line two sheet pans with parchment paper.
    6. Arrange 6 cookie dough balls onto the pan. If desired, flatten each ball of dough, press more chocolate on the top, and roll into a ball, then space evenly on the pan. 
    7. Bake the cookies for 11-13 minutes, or until set around the edges and golden brown. Bake for closer to 11 minutes for still gooey inside, or 12-13 for more set cookies.
    8. Remove from the oven, and if desired, use a cookie cutter slightly bigger than the cookies to 'scoot' them into a round shape. 
    9. Sprinkle with flaky sea salt if using, and extra mini eggs. Leave to cool on the pan for 10-15 minutes then transfer to a cooling rack. 
    10. Repeat the baking process with the remaining 6 balls of dough. 
    11. Store leftovers in an airtight container at room temperature.

    Notes

    If you don't have the malted milk powder, you can just leave it out 🙂 They won't quite taste the same but it won't affect the texture.

    Keywords: Mini eggs, malted milk, malted chocolate chip cookies, chocolate chip cookies

    Did you make this recipe?

    Tag @cloudykitchen on Instagram and use the hashtag #cloudykitchen

    Key Ingredients

    • Chocolate
    • Malted Milk
    « Mini Egg Magic Bars
    Vanilla Bean Cream Puffs (Choux au Craquelin) »
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    Reader Interactions

      Leave a comment & rating, or ask a question Cancel reply

      If you made this recipe then I would love for you to leave me a review below to let me know how you liked it! If you have recipe questions please feel free to leave them below too!

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. stacy

      April 02, 2021 at 5:33 pm

      so excited to make these!!!

      ★★★★★

      Reply
      • Kat

        April 10, 2021 at 1:58 pm

        These are great! I used chocolate malt beverage powder instead of malted milk powder (couldn’t find malted milk powder at the store anywhere). Also browned the butter (1 stick browned to a perfect 90g!). Not having to cream butter made these a cinch to make. Scooping was an absolute dream. They were definitely on my upper end of sweetness tolerance, but I think that’s probably because of the sweetened malt powder I used. Thanks for the great recipe, will make again for sure!

        ★★★★★

        Reply
        • Erin

          April 21, 2021 at 3:13 pm

          Hi hi! Yayyyyy so happy you loved them! 🙂

          Reply
        • Jo

          April 18, 2022 at 3:44 pm

          These are truely delicious and the recipe works perfectly. Now need to find a source of malted milk powder to take them to the next level 🙂

          ★★★★★

          Reply
      • NAZLI TEZERTEN ROMERO GIRON GOMEZ PABLOS

        October 12, 2021 at 12:52 pm

        Hi Erin,

        This is the second cookie recipe I have tried of yours and milk powder changed the taste to different level I don't know it is much better than the classic chocolate chip cookie recipe which I love it so much I made 4 times and freeze them so whenever I crave for some sweet I just make them and eat them fresh. Loved this recipe, I didnt have those mini egg chocolates so I used a mix of dark and hazelnut chocolate and added a bit cinnamon as I love and was sooooo good!

        Thanks :))
        Greetings from Turkish chic who lives in Bulgaria 🥰

        Reply
        • Erin

          October 16, 2021 at 8:05 pm

          Ah yayyy so happy you loved!

          Reply
    2. Caribou

      April 02, 2021 at 5:33 pm

      yay!!! weekend baking plans sorted!!

      ★★★★★

      Reply
    3. Lucy

      April 02, 2021 at 8:53 pm

      Had leftover malt powder from a different recipe, so we decided to give these a go. AMAZING. I may be biased- def a firm believer that these eggs are the best candy- but I cannot get over how good these were. They’re all probably going to be gone by morning. Thanks, Erin!

      Reply
      • Erin

        April 02, 2021 at 9:14 pm

        Hi! Yayyyy so happy you loved!!

        Reply
    4. Julia

      April 02, 2021 at 9:12 pm

      Hi there! Do I still aim for 90g melted butter as the end result if I want to brown the butter?

      Reply
      • Erin

        April 02, 2021 at 9:13 pm

        Hi! Yessss start with about 120g

        Reply
    5. Rachel

      April 04, 2021 at 5:20 am

      These were so simple to make! I made them with Horlicks and found they were a tad sweet, might try reducing the sugar next time around.

      ★★★★★

      Reply
      • Erin

        April 05, 2021 at 9:07 am

        Ahhh so happy you loved! I think horlicks is sweetened right so that makes sense they were a wee bit sweet 🙂

        Reply
    6. Archita

      April 04, 2021 at 4:55 pm

      i made these with chocolate eggs yesterday and they are delicious! didn't have malt powder but they were still AMAZING! i posted them on Instagram and completely forgot to tag you, but they look absolutely gorgeous!

      ★★★★★

      Reply
      • Erin

        April 07, 2021 at 8:08 am

        Ahhh no worries, thank you so much for the lovely review!

        Reply
    7. Nat

      April 07, 2021 at 1:16 pm

      I was wondering by how much I can reduce the sugar? Usually when I use half they get a bit cakey is there a way to prevent it? Love your recipes

      Reply
      • Erin

        April 08, 2021 at 8:08 am

        Hi, I wouldn’t recommend reducing the sugar without trying the recipe first. Sugar is important for texture so removing it changes that as you’ve said - it gets cakey. I developed this recipe to use the amount of sugar as specified so I don’t know what reducing it will do sorry.

        Reply
    8. Brooke

      April 08, 2021 at 8:01 am

      Loving these small batch recipes, I tried this one out with chick pea flour to make it gluten free and it's not too bad!

      ★★★★★

      Reply
      • Erin

        April 08, 2021 at 8:10 am

        Ohhh that’s so good to know! So happy
        You love them 🙂

        Reply
    9. EP

      April 08, 2021 at 1:55 pm

      These were INCREDIBLE. I couldn’t wait and had them right out of the oven and they were gooey, chocolate-y perfection but the next day (yes, had for breakfast) they were even better. The malt really adds nuance to an already spectacular cookie.

      ★★★★★

      Reply
      • Erin

        April 14, 2021 at 9:23 pm

        Ahhh so happy you loved them! 🙂

        Reply
    10. Sophie

      April 09, 2021 at 1:02 am

      Made a double batch for Easter for a few friends using a bunch of random Easter eggs and Horlicks. I browned the butter like the Small Batch Chocolate Chip Cookie recipe. Amazing! Already had requests for more. I love how simple this method is, even though I adore my KitchenAid, sometimes its nice not to have to use it.

      ★★★★★

      Reply
      • Erin

        April 14, 2021 at 9:23 pm

        Yay! I'm the same - even though it's still one bowl to wash it somehow feels easier using a normal bowl and whisk?

        Reply
    11. Alex S

      April 11, 2021 at 10:27 am

      Hot damn these are delicious! I am.....not a small batch person. BUT I made the 3x quantity on the recipe card and it was the perfect amount for a “bake some now freeze some for later” type situation. The flavor and texture are both fantastic. The malt really gives the dough an extra oomph and I really loved the mix of dark chocolate and the chocolate eggs. Will absolutely put these on the annual spring baking rotation.

      ★★★★★

      Reply
    12. Amanda

      April 11, 2021 at 10:01 pm

      I didn’t have any malted milk powder, but these were delicious anyways. The candy coating of the mini eggs makes a great crunch to go with the chewy cookie. I’m definitely saving some leftover mini eggs to make them again!

      ★★★★★

      Reply
      • Erin

        April 21, 2021 at 3:14 pm

        Yay so happy you loved them! I made them both with and without the malt and loved both!

        Reply
    13. Amanda

      April 12, 2021 at 12:47 am

      These cookies are so yummy! So fun to chop up candy too. Definitely perfect for any leftover Easter chocolate eggs.

      ★★★★★

      Reply
      • Erin

        April 21, 2021 at 3:15 pm

        Thank you thank you thank you xx

        Reply
    14. Heather

      April 13, 2021 at 8:50 am

      Such a great recipe, it's a good job I only did a small batch because otherwise I would have demolished even more cookies in one sitting! Thank you

      Reply
      • Erin

        April 14, 2021 at 7:42 am

        Yay I love to hear this!

        Reply
    15. Stephanie

      June 16, 2021 at 1:55 pm

      Finally got around to making these cookies. In the oven, they were a little puffy, and I'm a big fan of crunchy cookies, so I'm so glad they flattened out but stayed soft in the middle! I also loved that I didn't have to drag out the mixer, and the small batch is perfect for a two-person household.

      My only (slight) complaint would be the level of sweetness. I'd probably cut the sugar back a tiny bit on the next try. Overall, great success!

      ★★★★★

      Reply
      • Erin

        June 18, 2021 at 11:53 am

        So happy you loved!

        Reply
    16. Janoo

      August 31, 2021 at 6:04 am

      i made these and i loved them. I also didn't have malt powder so I substituted with chocolate milk powder aka milo powder, so they turned out a bit too sweet but def making again

      Reply
      • Zoe

        April 13, 2022 at 5:11 pm

        Love love love these!! I didnt have the malt powder so substituted it for Milo and it was perfect! I also couldnt find the same candy eggs so used the m&m cripsy eggs which added a bit more malty taste. The extra little salt on top really brings it together ❤️

        ★★★★★

        Reply
    17. Shana

      October 06, 2021 at 7:25 pm

      I’m planning on making these this weekend. Since I’m not going to find the eggs in October, would you go with M & M’s. Or just more chopped chocolate?

      Reply
      • Erin

        October 06, 2021 at 10:58 pm

        Hi! Either would work! M&M's would be delicious! I was planning on trying that for halloween!

        Reply
    18. Amanda

      December 11, 2021 at 6:32 pm

      I put a Christmas spin on these and made them with brown butter and Cadbury mini snow balls. 12/10 recommend them. They’re SO GOOD.

      ★★★★★

      Reply
    19. Lauren

      April 03, 2022 at 9:25 pm

      Made these and they are absolutely amazing. I did use Reese’s eggs instead of malted ones though. Very easy to make.

      ★★★★★

      Reply
    20. Jena

      April 09, 2022 at 3:33 am

      I used Ovaltine instead of malted milk powder for these cookies, and they did not disappoint. At all. I'm always a big fan of Erin's cookie recipes and cannot praise them enough.

      ★★★★★

      Reply
      • Erin Clarkson

        April 09, 2022 at 3:35 pm

        So happy you loved them! x

        Reply
    21. Bavisha Mistry

      April 11, 2022 at 7:50 am

      Hi Erin
      I made these cookies last night...they are AWESOMETACULAR! My hubby is quite finicky about food and he said these were THE BEST cookies he's tasted. The measurements are spot on and it was super easy to make. Thanks for the creation and wonderful recipe, it's a keeper!

      ★★★★★

      Reply
    22. Natalie Frizzo

      April 12, 2022 at 5:52 pm

      Hello! I just made these and they spread out all over the pan flat like pancakes. I complete fail! I don't know where I went wrong.. I followed the recipe precisely and used a food scale to weigh out the ingredients. I was hoping you could offer some advice! Thanks

      Reply
      • Erin Clarkson

        April 17, 2022 at 9:37 pm

        Hi! Was your oven too hot by chance? Oven temp being off is often what contributes to a big spread in cookies!

        Reply
    23. Elise

      April 13, 2022 at 5:09 pm

      Omg these were so easy and so good!! Will definitely make again next Easter!

      ★★★★★

      Reply
    24. Hadley

      April 14, 2022 at 5:12 am

      Delicious! Loved baking these with my preschooler

      ★★★★★

      Reply
    25. Katie Stickney

      April 14, 2022 at 7:23 am

      Super good and easy!

      ★★★★★

      Reply
    26. Brianna

      April 14, 2022 at 10:01 am

      So delicious! I took them to an Easter lunch and everyone raved about how good they were!

      ★★★★★

      Reply
    27. Mieke

      April 16, 2022 at 1:06 am

      Turned out perfectly, thank you for the recipe!

      ★★★★★

      Reply
    28. Leah

      April 17, 2022 at 10:35 pm

      Made these for the 2nd time this Easter, they are just sooo good! Everyone loved them. The malt powder adds a nice flavor and the dark chocolate combined with the Cadbury eggs (my fav already) makes for such a rich, delicious combination. I’ll make these for Easter every year! Thanks for the great recipe!

      ★★★★★

      Reply
    29. Ritisha

      April 25, 2022 at 7:36 pm

      Made these for Easter and they were amazing! Definitely something fun and with the added chocolate eggs!

      ★★★★★

      Reply
    30. Lydia

      April 25, 2022 at 7:37 pm

      These are amazing! Perfect softness/chewiness/crunchy edge ratio and they freeze really well. I subbed just normal milk powder in for the malt, and it added a really lovely depth of flavour. Thanks so much for another wonderful recipe. Also, scooting has majorly lifted my cookie game and changed my life in general since I started reading your blog.

      ★★★★★

      Reply
    31. Stephanie

      April 25, 2022 at 8:18 pm

      I've never used a scale for baking, I've never used dark chocolate and I've never baked with malt powder..powder.... until THESE COOKIES. and let me tell you, they are SO GOOD. My five year old who thinks of herself as a cookie connoisseur told me they are the "goodest cookies" I have ever made and I can't say she's wrong. I regret not stocking up on mini eggs before Easter but I plan on trying again (and again) with regular milk chocolate. These will be a staple.

      ★★★★★

      Reply
    32. Nancy

      April 27, 2022 at 4:55 pm

      I just made these cookies for Easter. They were absolutely amazing. Chewy, and crispy at the same time. The malt in the recipe really makes the cookie. My kids loved them. Will definitely be a staple in my house! My first time measuring a recipe, worked well and pretty easy!

      ★★★★★

      Reply
      • Nancy

        April 27, 2022 at 4:56 pm

        I meant weighing for recipe!

        Reply
      • Erin Clarkson

        April 27, 2022 at 7:57 pm

        Ah yay I am so happy you loved! Baking with a scale is an absolute game changer! 🙂

        Reply
    33. Su-Lyn Tan

      May 22, 2022 at 11:57 am

      Love the idea of small batch cookies. These were fabulously practical. I stored the dough in the freezer and baked only as many as was needed each time. My 7 year old was able to bake them in the toaster oven with a little adult supervision.

      ★★★★★

      Reply

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    Erin Clarkson Cloudy Kitchen

    HI, I'M ERIN

    My recipes range from quick & easy all the way to complex & impressive. I love the science and process of recipe development almost as much as baking itself. I specialize in rigorously tested recipes that are fun, reliable, and accurate.

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