Prepare the chocolate. You can of course chop it into chunks using a sharp knife, but as ever, I take the lazy culinary option and just smash up the bars with the end of a rolling pin while they are still neatly wrapped in their packet.

Beat together the eggs, sugar and oil for two or three minutes until creamy.

Tip in the flour and bicarbonate of soda and mix until smooth before adding the chocolate chunks and giving everything a final stir.

Chill the mixture in the fridge for at least a couple of hours (preferably overnight).

Line a baking sheet with greaseproof paper and preheat the oven to 180 degrees.

Roll spoonfuls of the mixture into balls roughly the size of a golf ball and lay out on your prepared tray, six to a sheet.

Bake for 10-12 minutes until golden brown and allow to cool on the sheet for a few minutes to firm up.