Melt the unsalted butter in a small saucepan over low heat until fully liquid.

In a large mixing bowl, combine the melted butter with white caster sugar and light brown sugar, stirring until smooth.

Add the medium egg and egg yolk, followed by a splash of vanilla extract, whisking until well blended.

Gradually sift in self-raising flour and a pinch of salt, folding gently until a rich dough forms.

Incorporate chocolate chunks, mixing until evenly distributed throughout the dough.

Cover the bowl with clingfilm and refrigerate the dough for at least 5 hours or overnight.

Preheat your oven to 180°C (fan) or 200°C (conventional) and line a baking tray with greaseproof paper.

Scoop out the chilled dough and roll into balls, placing each on the prepared tray with 5cm spacing.

Bake the cookies for 10 minutes until the edges are golden brown and centers are soft and slightly underbaked.

Press a Mini Malteser Bunny and a Mini Egg into each warm cookie immediately after removing from the oven.

Let the cookies sit on the tray for 20 minutes to set before transferring to wire rack to cool.