Crisp on the edges and gooey in the middle. You can play about with additions (use your favourite chocolate, or different nuts), but just keep the total amount the same; the large quantity helps make these cookies extra thick. You can freeze the scooped balls of cookie dough, instead of chilling them; they’ll just need a few extra minutes in the oven if baking from frozen.
150g mini eggs, crushed with a rolling pin or similar
Cream together the butter, salt and two sugars until light and fluffy. Add the vanilla and whisk to combine. Add the eggs one at a time, whisking after each addition until combined.
Add the baking powder, plain flour and cornflour and mix by hand until mostly mixed but some visible flour remains (this is to avoid overmixing and overworking the gluten).
Add the roughly-chopped chocolate and nuts. Mix until roughly evenly combined. Use your hands, a spoon or an ice-cream scoop to scoop into balls. No need to smooth them out, just leave them rough. They should be about 80g each. Place the balls of dough on to a greaseproof-paper lined baking tray, ensuring that there’s at least a cookie-sized space between each, as they will spread out a lot (you will need two to three trays for all the cookies). Stud the tops of each cookie with the crushed mini eggs.
Chill for one hour in the fridge. Just before they have finished their chilling time, preheat the oven to 230C/210C fan/Gas 8 (these cookies bake at a higher temperature than most).
Bake the cookies for 10-12 minutes. They should be brown on the edges, and still soft in the centre. They will look underdone, but they will firm up and continue to cook while they cool. So be careful not to overbake them.
Leave to cool on the baking tray for 15 minutes, then transfer to a wire rack to finish cooling – if you can wait that long…
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