Begin by melting the 160g of unsalted butter in a microwave-safe bowl for about 30 seconds until fully melted. Stir in 100g of white caster sugar and 150g of light brown sugar until the mixture is smooth and well combined. Add in one medium room-temperature egg, one egg yolk, and one teaspoon of vanilla extract, mixing until fully incorporated. Gently fold in 280g of self-raising flour and half a teaspoon of salt to form a dough. Finally, mix in 200g of chocolate chunks, cover the bowl, and refrigerate for at least 5 hours.

Once the dough has chilled, preheat your oven to 180°C fan (200°C for conventional ovens). Line a large baking tray with greaseproof paper to prevent sticking. While the oven heats, roll the chilled dough into balls and place them on the prepared tray, ensuring there’s enough space between each ball for spreading. Bake the cookies for about 10 minutes, or until they are pale golden around the edges but still soft in the center, indicating they are ready to come out.

As soon as the cookies are out of the oven, take a moment to press a Mini Malteser Bunny and a Mini Egg gently into the center of each cookie while they are still warm. This will help them stick and create a delightful presentation. Allow the cookies to cool on the tray for approximately 20 minutes, which will help them firm up and develop that wonderful soft and chewy texture characteristic of these Easter Chocolate Cookies.