Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper. This prevents sticking and helps cookies bake evenly with a nice golden bottom.

In a bowl, combine flour, baking soda and salt. Stir well to mix evenly. This step ensures the cookies rise properly and have a soft texture.

In another bowl, beat butter, brown sugar and white sugar. Mix until light and fluffy. This step creates a smooth base for soft cookies.

Add egg and vanilla extract to the mixture. Beat until smooth and creamy. This helps bind the ingredients and adds rich flavor.

Slowly add dry ingredients to the wet mixture. Mix gently until combined. Do not overmix or the cookies may become tough instead of soft.

Fold in chocolate chips and chopped mini eggs. Mix evenly so every cookie has a good amount of chocolate in each bite.

Use a scoop or spoon to form dough balls. Place them on the baking tray. Leave space between each cookie for spreading.

Bake for 10–12 minutes. The edges should be golden and centers slightly soft. Do not overbake to keep cookies chewy.

Remove cookies from the oven. Let them cool on the tray for a few minutes. Transfer to a rack and enjoy warm or at room temperature.