In a large bowl, sift the flour. Add in baking soda and salt. Set aside. Chop the mini eggs.
2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a mixer, beat the butter, brown sugar, and sugar. Beat this on high speed for 2 minutes. Scrape the bowl. Add in vanilla and eggs. Beat this on medium-high speed for 1 minute. Scrape the bowl.
1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add in the dry ingredients and mix on low until just combined. Add in chocolate chips and chopped mini eggs. Mix until just combined.
1 cup Semisweet chocolate chips, 1 cup Mini eggs
Chill for 30 minutes.
Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Use a large cookie scoop (3 oz scoop) to scoop the dough. Place 6 cookie dough balls per cookie sheet. Place the 1st batch of cookies in the freezer for 5-8 minutes until cold. Place the second and third batch of cookie dough balls in the fridge while it bakes.
Bake for 13-15 minutes. Bake until the edges are lightly golden brown. Top with extra mini eggs and chocolate chips.
Let the cookies sit for 5 minutes on the hot pan before transferring to a cooling rack.