Place the unsalted butter in a large glass bowl and microwave for 30-60 seconds until melted.
150 g Unsalted butter
Add the caster sugar, light brown sugar, vanilla extract, whole egg and egg yolk and mix together until combined.
100 g White caster sugar, 150 g Light brown sugar, 1 tsp Vanilla extract, 1 medium Egg, 1 medium Egg yolk
Fold in 200g of the flour (save the extra 40g for later) and the salt to make a cookie dough.
240 g Self-raising flour, 0.5 tsp Salt
Divide the cookie dough evenly between two bowls.
Add the remaining 40g flour to one bowl and fold until combined.
Add the cocoa powder to the other bowl and fold until combined.
30 g Cocoa powder
Use a rolling pin to crush up the Mini Eggs and chop up the Mini Egg chocolate bar into small chunks. Divide between the two bowls of cookie dough and fold through. TIP: save a few whole Mini Eggs to decorate with later.
160 g Mini Eggs, 110 g Mini Egg Chocolate Bar
Cover both bowls with clingfilm and place in the fridge to chill for at least 5 hours or overnight. The longer you leave it the thicker and softer your cookies will be.