Easter requires a decent cocoa fix, but if chocolate eggs are not your thing indulge in something irresistably moreish without being cloying. Philippa Davis’ chocolate chip cookies are perfectly crunchy and chewy, and the far superior way to consume cocoa this Easter.

For more Easter sweet treats, there must be at least one chocolate pud. Our chocolate and orange Easter chiffon cake is a more challenging recipe, but well worth the effort. It is light, moist and not too sweet. Or our chocolate, ginger and orange Easter cake is loaded with chocolate, extremely rich and only to be served in small slices. Or abandon chocolate altogether and plump for the seriously squidgy basque cake with Easter spices. Somewhere between a cake and a tart, it makes an excellent post-lamb teatime treat.

CHOCOLATE CHIP COOKIES

This is the perfect crunchy and chewy cookie recipe.

Serves 30

• 250g room-temperature, salted butter
• 200g granulated sugar
• 220g soft brown sugar
• 2 medium free-range eggs
• 1 tsp vanilla extract
• 375g plain flour
• 5g bicarbonate of soda mixed with 1 tbsp boiled water
• 300g milk or dark chocolate chips or an assortment of odd ends of chocolate eggs /bars chopped up
• 1½ tsp ground cardamom
• 2 oranges, zest only

Beat the butter, granulated sugar and soft brown sugar until pale.

Add the eggs and vanilla until combined, then slowly add the flour and bicarb. Do not over mix.

Finally, add the chocolate chips, cardamom and orange zest.

Form the dough into two logs about 5cm in diameter and chill for one hour. The logs also freeze well at this stage.

Preheat oven to 200°C/400°F/gas mark 6.

Line flat baking sheets with non-stick baking paper.

Slice the cookie dough into 2cm-thick disks and spread the disks out onto the baking sheets.

Bake for 10 minutes, then leave to cool slightly before transferring to a rack to cool completely.