Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for about 3 to 4 minutes, until pale in color and fluffy.

Add eggs and vanilla, beating on low until just combined. Be sure to scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.

Sift together flour, baking soda, and salt. Add dry ingredients to the wet mixture and beat on low until just incorporated. Add in the chopped mini eggs and chocolate chips. Beat together on low until just combined.

Use a cookie scoop to scoop out balls of dough and place on a lined baking sheet. Chill for at least one hour in the refrigerator (up to overnight) or in the freezer for 30 minutes.

Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone baking mats.

Remove cookie dough balls from the refrigerator or freezer and place on prepared baking sheets. Space the cookie dough balls 1 to 2 inches apart.

Bake for 13 to 16 minutes total. At the 9-minute mark, remove cookies from the oven and press 2 to 3 mini eggs into the tops of the cookies. Bake for the remaining time, until golden brown on the edges and the middle has just set.

Cool on the baking sheets for 10 minutes before remove to a wire cooling rack to cool completely.

Store in an airtight container at room temperature for up to one week.