Double Chocolate Creme Egg Cookies

Pop your Creme Eggs into the freezer, ideally for at least an hour.

Add the sugars and room-temperature butter to the bowl of your mixer and mix at a medium speed until smooth and creamy-looking.

Depending on your butter temperature, this can take 3 minutes or so. You can do this by hand if you like.

Next, add the vanilla extract and egg. Mix once more until nicely combined.

Add the flour, baking powder, bicarbonate of soda, salt, and cocoa.

Mix once more, increasing the speed slowly, until a thick, heavy cookie dough forms. This will smell amazing!

Chop your cooking chocolate roughly into thin chunks. We do this by keeping the bar whole and slicing from one end to the other, but it can also be broken up in a bag with some strong hits from a rolling pin.

Add the chocolate to your dough and mix. Try to make sure the chocolate is as evenly spread through the dough as possible with a minimum of mixing. You don't want to overwork the dough at this stage.

Weigh your dough and divide it into equal parts. We usually aim for around 100g per cookie.

Take your Creme Eggs out of the freezer.

With one portion of cookie dough, flatten it gently in your hand. You're aiming for a circle of dough large enough to be able to wrap your egg in.

Unwrap your Creme Egg and place it on the flattened dough. I do this in the palm of my hand, folding the edges of the dough up, surrounding the egg on each side.

Slowly work the dough up and around the egg, making sure to seal it in, closing all gaps.

Roll the dough gently between your hands, creating a ball of dough with no cracks or gaps in the egg visible.

Pop your individual Creme Egg cookies in your muffin tin for safe keeping and to prevent them from rolling about. Repeat this process until you have used all of your dough.

Chill your dough in the freezer for at least one hour before cooking. About five mins before the hours are complete, turn your oven on and preheat to 200 degrees C (fan-assisted).

Place a sheet of parchment or baking paper on a large baking tray.

Space the frozen cookies evenly, leaving enough gaps to prevent spreading. They shouldn't spread too much, but if your dough has any weaknesses, you may have some creme egg leakage.

For this reason, we tend to do six at a time, but you can squeeze eight on a tray if you're careful.

Place the tray in the oven and set a timer for ten minutes. Once the time has passed, check your cookies.

You are looking to see if they have cooked through; however, due to the colour of the dough, this can be a little tricky. Watch out for any darkening on the edges; this means they are close to being overdone. If pressed, they should feel very squashy, with a raw feel, but a gentle crispness forming on the outside.

If you're concerned, leave them in a little longer, but we suggest checking them every minute to ensure they don't catch.

Once done remove from the oven and leave to stand on the baking tray for 10 minutes. This allows what will feel like very soft cookies to harden up on the outside.

After ten minutes, gently remove them from the baking tray and place them on a cooling rack. This allows the underside of the cookies to harden up, too.

It seems like a drawn-out process, but it's worth it, trust me.

These cookies are best served warm, but you do have to let them stand first to let them crisp up, otherwise it's just too messy! We learnt this the hard way.

Even straight off the rack will be particularly soft and gooey!Store any you don't eat straight away in an airtight biscuit tin with a little parchment paper in the bottom.