Collect together your equipment (see Recipe Notes below) and ingredients.

Put the butter, salt and both of the sugars into a large bowl and, using an electric whisk, mix until fluffy. This should take 3-4 minutes. You may need to scrape down the sides of the bowl to ensure it mixes evenly.

Scrape down the sides of the bowl with a spatula and add the egg and vanilla extract. Beat again with an electric whisk until thoroughly mixed.

Add the flour and baking powder to the butter mixture. Either beat with an electric whisk on the slowest speed (to avoid a cloud of flour covering your kitchen!) or mix in with a wooden spoon.

Chop the eggs – I like quite large chunks so I just halve them. It is a bit fiddly and I find that the easiest way, is to do one at a time. Alternatively, pulse in a food processor until you get the required size. You will find you get a mix of sizes doing it this way.

Add to the mixing bowl and fold through the chocolate chunks. However, hold a few chunks back before mixing in. I often find the last bit of cookie dough has very few chocolate chunks in it. If you hold a few back you can simply mix into the remaining dough.

Use a small ice cream scoop or a 1 tablespoon measure to divide the mixture into balls, roughly 30g each – you should make around 26 – 30 cookies and place on a baking parchment lined baking tray or flat surface.

Top each cookie dough ball with a mini Easter egg.

Cover with cling film and place in the freezer for a minimum of 1 hour – or up to 3 months!

When you are ready to cook them: preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4.

Place spread out on a baking sheet and cook from frozen in pre-heated oven for 11 – 13 minutes. (I cook 5 per sheet but it depends on the size of the baking sheet – they do spread quite a lot.)

Baking one tray at a time: bake for 11 – 13 minutes. (I cook mine for 12 minutes.)

Baking two trays at a time: add one minute to the total time to cook. Bake for half this time and then quickly swap the trays over i.e. put the top tray on the lower shelf and the tray from the lower shelf and on the higher shelf and cook for the remaining time.

(So for one tray I cook for 12 minutes and 2 trays for 6½ minutes, swap the trays and then another 6½ minutes = 13 minutes on total.)  

The cookies are cooked when: they have spread out, are starting to brown on the edges and look ever so slightly underdone. They should still be soft in the middle. Let them cool on the baking sheet for 10 minutes and then transfer to a cooling rack.