1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Place the mini eggs into a zip-top bag and gently crush them into a mixture of large and small pieces.

3. In a medium bowl, whisk together the flour, baking soda, and salt.

4. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy.

5. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.

6. Gradually fold the dry ingredients into the wet ingredients until just combined.

7. Fold in the chocolate chips and crushed mini eggs, reserving a few pieces for topping.

8. Cover the dough and chill for at least 30 minutes.

9. Scoop the dough into evenly sized balls and place them onto the prepared baking sheets.

10. Press extra mini egg pieces and chocolate chips onto the tops of the cookies.

11. Bake for 10 to 13 minutes or until the edges are lightly golden and the centers still look soft.

12. Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack.

13. Serve warm or completely cooled for a chewy bakery-style texture.