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In the bowl of a mixer fitted with a paddle attachment, cream together butter and sugars on medium speed until smooth, about 1 minute.
Beat in egg and vanilla. Mix until combined.
In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, espresso powder, and salt.
Add the dry ingredients into butter mixture and mix on medium-low until just combined, about 30 seconds.
Add the mini eggs and chopped dark chocolate and mix on low until incorporated. Dough will be sticky.
Place a piece of plastic wrap over the mixing bowl and chill the cookie dough until it is firm to the touch, 30 - 45 minutes.
While the dough is chilling, preheat oven to 350F. Line a baking sheet with parchment paper.
Scoop out the chilled dough into dough balls with an ice cream scoop onto the lined baking sheet. Top each dough ball with flaked salt.
Bake at 350F for 10 – 12 minutes. Let cookies rest on cookie sheet for 15 minutes before moving to cooling rack to cool completely.