Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.

Add the eggs and vanilla extract continue to beat until well combined, beating for a further minute.

In a separate bowl, toss the flour, baking powder and baking soda and salt and stir to combine.

Toss into butter mixture and combine on low until no dry portions remain in your bowl.

Add ⅔’s of the mini eggs to the cookie dough and stir until fully incorporated.

Scoop up portions of dough, pressing a few chocolate chunks into the top.

Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes

Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.

Remove from the freezer and allow to sit at room temperature for 5 minutes on your baking tray, ensuring there is 1 ½ inches between each cookie.

Bake for 11 minutes until lightly golden on the edges.

Remove and allow to cool, setting onto your cooling rack.

Serve up with a glass of milk.

Dig in!