1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

 

2. Chop the chocolate coarsely and melt in the microwave or over a pot with simmering water. Let cool down again.

 

3. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Add the melted and cooled chocolate and mix until well combined. Mix the flour with the instant espresso powder, baking powder, and salt and add to the bowl – mix until just combined. Add the chocolate chips and fold them in. Use a cookie scoop or tablespoons to place dough portions on the prepared baking sheet – make sure you have enough space in between since the cookies are spreading quite a bit. Press some chocolate eggs into the dough portions and bake for 10-12 minutes or until the edges are set. Take out of the oven and let cool down a bit on the baking sheet – as soon as you can move them, transfer to a wire rack and let cool down completely. Some chocolate eggs tend to break when baked – if you want perfectly intact eggs on your cookies I recommend not adding them before baking but pushing them into the soft cookies the moment they come out of the oven.