Begin by melting 100g of unsalted butter in a microwave-safe bowl, about 30 seconds. Mix in 75g white caster sugar and 75g light brown sugar until fully combined. Add 1 whole egg and 1 egg yolk along with 1 teaspoon of vanilla extract, stirring until the mixture is smooth and creamy, setting the foundation for your Easter Chocolate Cookies.

Next, fold in 200g of self-raising flour and a pinch of salt into the butter and sugar mixture. As you mix, the dough will start to come together. Gently stir in your choice of chocolate chunks—milk, white, or a mix—to create pockets of delight.

Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 5 hours; overnight is even better for enhanced flavor.

Preheat your oven to 180°C fan/200°C conventional. Line a baking tray with parchment paper. Scoop portions of the chilled dough into balls, and space them out on the tray. Bake for 10 minutes, or until the edges are golden brown while the centers remain soft.

As soon as your cookies come out of the oven, gently press a Mini Malteser Bunny and a Mini Egg into the center of each cookie.

Leave the cookies to firm up on the baking tray for about 20 minutes. Once they are cool enough to handle, transfer them to a wire rack to cool completely.