In a bowl, cream together the butter and both sugars until well combined.

Add the eggs and vanilla extract, then mix briefly until incorporated.

Sift in the plain flour and salt, then mix until just combined.

 Fold in the chocolate chips and bring the mixture together to form a dough.

 Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

Preheat the oven to 160ºC fan / 175ºC / 320ºF.
Grease a small, shallow fairy cake tin. Cut 10-12 squares of greaseproof paper, snipping 3cm into each long edge, then fold them into the holes of the tin.

Divide the cookie dough into 10-12 portions (approx. 50-60g each). Gently press each piece into the lined tin. Using the vanilla bottle lightly press it into the middle to create a well in the middle. 

Bake for 8-10 minutes until golden brown.

 If the dough rises in the centre while baking, use a teaspoon to gently press it back into shape immediately after removing from the oven. If they look undercooked, then pop back in the oven until golden. Allow to cool in the tin before carefully removing.

Pop the chocolate spread in a microwave safe bowl and melt on 30 second bursts.  Pour the chocolate spread into the holes of the cookie cups. Sprinkle over the sprinkles and place the mini eggs on top.

Pop in the fridge to set fully  (this should take about 30 minutes to 1 hour.)

 Wrap baking paper around a rolling pin. Melt the chocolate chips in some boiling water (still in the bag), then cut off the end of the bag and pipe the melted chocolate over the rolling pin. Freeze for 10 minutes.

Once the cookies have set,  remelt the chocolate chips in the water, and glue them onto the baskets with the remining melted chocolate