In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium to high speed for 3-4 minutes until pale and the sugar has dissolved.

Scrape down the mixing bowl base and sides.

Add one egg and the vanilla extract. Beat on low speed until combined. Then add the remaining egg and beat until mixed in.

Sift the flour and baking soda into the mixing bowl and add the salt. Mix on low until just incorporated.

Add in 2/3 of the finely chopped Mini Eggs and the chopped dark chocolate. Mix using a rubber spatula or wooden spoon.

Set aside the remaining third of the chopped Mini Eggs and scoop the dough into 2 cm balls on a baking tray lined with parchment paper.

Refrigerate the cookie dough for at least 1 hour or freeze for 30 minutes.

Pre-heat the oven to 350°F and line another baking tray with parchment paper.

Place the cookie balls on the baking trays, leaving at least 2 inches between the balls.

Bake one tray at a time for 12-15 minutes, pausing at 9 minutes to top with reserved Mini Egg pieces.

Allow cookies to cool on the baking tray for 10 minutes before transferring to a wire rack.