Preheat oven to 375 degrees. Prepare your cookie tray by lining it with parchment paper and set aside.
In a medium bowl which we will designate for wet ingredients, beat butter until light and fluffy, then add your brown sugar and granulated sugar, then beat once again until well combined.
Add eggs to butter mixture, one at time beating between additions. Add vanilla extract and beat until well combined.
In a separate bowl for dry ingredients, whisk flour and baking soda together.
Gradually add your flour mixture into your butter mixture, beating between additions until well combined.
Place your Cadbury Mini Eggs in a plastic zipblock bag and use a meat mincer, or rolling pin to crush it into large chunks.
Next add your crushed Cadbury Mini Eggs and chocolate chips into cookie dough, mixing with a spatula.
Optional: Refrigerate cookie dough for minimum 15 minutes or overnight. This will give the butter an opportunity to emulsify.
Scoop rounded tablespoons of cookie dough onto your cookie sheet, spaced approximately 2-3 inches apart from other cookies and the edge of your pan.
Bake for 9-11 minutes, or until slightly browned around the edges. Remove from oven, and transfer the cookies onto a cooling rack using a flat cooking spatula.
We do not use salt since we have salted butter. However, if you have access only to unsalted butter, then simply add 1 tsp of salt to the flour mixture prior to combing dry and wet ingredients together.
Freeze your cookie dough for up to 3 months, and allow to thaw in fridge for 1-2 hours, or if you like scoop it directly frozen onto cookie sheet.
Tip: Store the cookies in air tight containers, with a slice of bread (NOT toasted), the moisture from the bread keeps the cookies soft for several days. I often use this trick to revive stale cookies!