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In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar and brown sugar until blended.
Beat in the eggs and vanilla extract, then scrape down the sides and bottom of the bowl to ensure everything is incorporated.
In a small bowl, whisk together the all-purpose flour, baking soda and salt.
Gradually beat the flour mixture into the butter mixture just until no white streaks remain.
Stir in the chocolate eggs and mini chocolate chips just until combined and evenly dispersed.
Portion ¼ cupfuls of the cookie dough and shape them into balls.
Flatten each ball to ¾-inch thickness (2-½ inches in diameter), smoothing the edges as necessary.
Place the cookie dough balls in an airtight container, separating the layers with waxed paper or parchment to prevent them from sticking to one another.
Refrigerate the cookie dough, covered, overnight.
Place the cookie dough portions 2 inches apart on parchment-lined baking sheets, and let them stand at room temperature for 30 minutes before baking.
Preheat the oven to 400°F.
Bake the cookies until they’re golden brown, 12 to 14 minutes.
Let the cookies cool on the pans for two minutes to finish setting up, then remove them to wire racks to cool completely.