Place the unsalted butter in a microwave safe bowl. Microwave for 30-40 seconds until the butter has melted.
Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
Now fold in the flour. The mixture will come together into a cookie dough.
Add the Kinder Chocolate chunks (save a handful for later) and fold into the cookie dough.
Cover the bowl with clingfilm and refrigerate for at least 4 hours or overnight for best results.
Roll and bake the cookies
Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper.
Take the cookie dough out of the fridge and leave to soften at room temperature for 15 minutes.
Scoop a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
Bake for 10-12 minutes. The cookies should be golden on the edges but the middle still soft, pale and under-baked.
As soon as the cookies are out of the oven, push a few chunks of Kinder Chocolate into the top of each cookie.
Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so resist temptation to tuck in straight away!
Store your Kinder Cookies at room temp, in an airtight container, for up to 4 days.
Keyword Butter, Cookies, Eggs, Flour, Kinder Chocolate, Light brown sugar