Preheat the oven to 180C (160C fan) and grease and line two large baking sheets.
Put the softened butter and golden granulated sugar in a mixing bowl. Whisk together until pale and fluffy.
Add the egg and whisk again.
Add the cooled melted chocolate and whisk to combine.⠀
Add the flour, bicarbonate of soda, baking powder, salt and cocoa powder. Mix to produce a chocolate dough.⠀
Add most of the Mini Eggs (keep a handful back). Mix to evenly distribute throughout the dough.
Divide the mixture into 16 pieces, rolling into balls with your hands. Place the balls on lined baking sheets, making sure you allow plenty of room for them to spread.
Flatten the cookies about halfway, to give fat discs.⠀
Bake in the oven for 12 minutes.⠀
Once out of the oven and while still warm, gently press the remaining Mini Egg pieces on top of each cookie so that they melt a little and stick.⠀
Once they've firmed up, transfer to a wire rack to cool completely and enjoy!⠀
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Notes
These cookies are best stored in a sealed container somewhere cool such as a cupboard or pantry to keep them at their best. They'll stay fresh for about three days.