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Preheat the oven to 375°F.
Lightly grease 2 baking sheets with butter.
In a large bowl (or the bowl of a stand mixer), cream the butter with the dark brown sugar and granulated sugar until smooth.
Add the eggs and vanilla and mix until well combined, about 2 minutes.
Add the flour, baking soda, and sea salt. Mix just until the dough comes together and no dry streaks remain.
Fold in the crushed mini eggs until evenly distributed (the dough should be generously loaded with chocolate).
Portion the dough into 2 Tbsp balls and place on the prepared baking sheets, about 12 per sheet, spacing them evenly.
Transfer the baking sheets to the freezer for at least 10 minutes and up to 30 minutes.
Bake one baking sheet at a time for 13–14 minutes, until the bottoms are set and lightly golden while the tops still appear slightly underbaked.
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely (this helps the bottoms crisp slightly).
Serve as desired (excellent with a glass of milk).
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