Cornflake and Mini Egg Cookies

Not much can beat a properly chewy chocolate chip cookie, in our opinion. We’ve added some nostalgic fun by rolling the unbaked dough in cornflakes, but you can leave this step out, if you prefer. Kids will love making and eating these!

Hands-on time 25min, plus chilling and cooling. Cooking time about 20min. Makes 12

100g butter, very soft 100g light brown muscovado sugar 75g caster sugar 1 large egg 1tsp vanilla extract 175g plain flour ½tsp bicarbonate of soda 100g milk or dark chocolate chips 25g cornflakes, optional 125g mini eggs

1 In a large bowl, using a handheld electric whisk, beat the butter and sugars until light and fluffy. Beat in the egg and vanilla, followed by the flour, bicarbonate of soda and chocolate chips, until combined. Chill the mixture for 30min to firm up.

2 Line 3 baking sheets with baking parchment. Put the cornflakes into a bowl and roughly scrunch them with your hands. Roll the dough into 12 golf ball-sized balls. Roll each ball in the cornflakes and space apart on the lined sheets.

3 Flatten each ball slightly with the palm of your hand and press some mini eggs on top. Chill again for 15min.

4 Preheat oven to 190°C (170°C fan) mark 5. Bake cookies for 15-20min, until golden (they will still be soft). Cool completely on the sheets before serving.

PER COOKIE 283cals, 3g protein, 12g fat (7g saturates), 39g carbs (26g total sugars), 1g fibre TO STORE Store in an airtight container at room temperature for up to 3 days.