What’s a gal to do with leftover Easter eggs? Cook them of course. More specifically, break them into chunks and use as the chips for a batch of double chocolate cookies. Just perfect with a cold glass of milk. Or something stronger, if required. 

Ingredients: 100g salted butter, 100g light brown sugar, 1 tsp vanilla extract, 1 egg, 160g self raising flour, 30g cocoa powder, 200g chocolate (broken into chunks)

1. Preheat the oven to 180 degrees and line a baking tray with baking paper.

2. Melt the butter, sugar and vanilla together in a pan and stir to combine.

3. Add the egg and beat it into the mixture.

4. Sift in the flour and cocoa powder before folding it into the mixture.

5. Spoon the mixture into even sized clumps. I make ten large cookies from the mix but you could make more if you have a less greedy appetite.

6. Bake the cookies for about ten minutes. Leave to cool on the baking tray. They are better eaten cold but I can rarely wait that long.

Top tip: Smarties, Mini Eggs, marshmallows, or even chopped fruit and nuts are all delicious substitutes for chocolate chips if those Easter Eggs are already gone.