M&M'S® Minis & M&M'S® Choco Eggs double chocolate cookies

Method

• step 1

  Line two large baking trays with baking paper. Melt the dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, remove from the heat and leave to cool slightly.

• step 2

  In another bowl beat the butter with both sugars until combined and smooth. Gradually add the beaten eggs followed by the vanilla extract. Pour the melted chocolate into the mixture and mix well, then sift in the flour, cocoa, bicarbonate of soda, baking powder and a generous pinch of salt, then mix again until thoroughly combined.

• step 3

  Fold in the M&M'S® Minis and M&M'S® Choco Eggs into the cookie mix, then use two dessert spoons or an ice cream scoop to shape into 22 even-sized scoops. Cover and chill for 30 mins until firm enough to roll into balls. Remove from the fridge and use your hands to roll into balls. Return to the fridge to chill for another 1 hr before baking. This ensures the cookies retain their shape.

• step 4

  Heat the oven to 170C/150C fan/gas 3. Bake the cookies for 12-15 mins, then remove and leave to cool on the tray for 5 mins before transferring to a wire rack to cool completely.