Ingredients:
125g unsalted butter
175g light brown sugar
1 egg
1 tsp vanilla extract
300g plain flour
1 tsp cornflour
1/2 tsp baking powder
1/2 tsp bicarb
100g mini egg chocolates


Method:

Step 1: Preheat the oven to 200˚C and line a baking sheet.

Step 2: In a bowl, add the butter and sugars and beat until smooth, then add in the eggs and vanilla extract and whisk again until fully combined.

Step 3: In the same bowl, add in the flour, salt, baking soda and baking powder and lightly whisk again until fully incorporated.

Step 4: Add in the bags of mini eggs, you can also include some extra chocolate chips if you wish.

Step 5: Scoop out the dough into 100g ball sizes and place onto the baking tray, allow to chill for 60 minutes.

Step 6: Bake for about 10-12 minutes.

Step 7: Leave the cookies to cool for 30 minutes before serving.

Step 8: The cookies can last for up to 5 days in an airtight container.