Mini Egg Cookies

Then, add the egg, salt, and vanilla extract. Mix until combined.

Sift the cocoa powder into the bowl. Add the flour, baking soda, and mix just until it forms a dough.

Crush the mini eggs by rolling a rolling pin over them on a cutting board or pressing down on them with the flat edge of a knife. Don't cut them with a knife, the coating is hard and slippery and you can hurt yourself! Chop the chocolate into chunks too.

Add half of the crushed mini eggs (reserve the remaining 1/2 cup for topping) to the cookie dough alongside the chopped chocolate. Fold the chocolate into the cookie dough.

Use a medium cookie scoop (1 ⅓ oz or size 24 scoop) to portion the cookie dough onto a parchment paper lined baking sheet. Decorate the tops of the cookie dough balls with crushed mini egg pieces and/or micro mini eggs.

Pop the cookie dough balls in the freezer for 10-20 minutes to chill. Preheat the oven to 355°F (180°C).

Line a baking sheet with parchment paper. Arrange some cookie dough balls, leaving 2 inches in between each one for spreading. Bake the cookies in batches for 9 minutes. As soon as they come out of the oven you could use a spoon to reshape them if they spread unevenly, and sprinkle with some flaky salt.

Let the cookies cool for two minutes on the cookie sheet before transferring onto a cooling rack or plate to cool and baking the rest of the cookies.