In the bowl of a 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 and add one egg along with the vanilla extract, then beat on low speed until combined.

Add the remaining egg and beat until fully mixed in, then sift in the flour and baking soda followed by the salt.

Mix on low speed until just incorporated, avoiding overmixing.

Fold in 2/3 of the finely chopped Mini Eggs and the chopped dark chocolate gently.

Using a cookie scoop or heaped tablespoon, scoop the dough into 2 cm balls and place them on a baking tray lined with parchment paper, leaving space between each.

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

Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.

Remove the cookie balls from the fridge or freezer and place them on the trays, ensuring they are spaced.

Bake for 12-15 minutes, checking at 12 minutes to judge doneness.

At 9 minutes into baking, evenly sprinkle the remaining Mini Egg pieces over the cookies and gently push them into the dough.

Return the tray to the oven for the remaining baking time.

Once done, cookies should be starting to brown at the edges while still slightly jiggly in the center. Let them cool on the tray for 10 minutes before transferring to a wire rack.