Cream the Butter and Sugars: In a stand mixer, combine room temperature unsalted butter with granulated and light brown sugars. Beat on medium speed for 3 to 5 minutes until the mixture is light and fluffy.

Add Wet Ingredients: Introduce the large eggs into the mixture, one at a time, then pour in the vanilla extract and mix for another minute until blended.

Sift and Mix Dry Ingredients: In a separate bowl, sift together the plain flour, baking soda, and fine salt. Gradually add the dry mixture to your wet ingredients, mixing on low speed until just combined.

Fold in the Chocolate: Gently fold in the finely chopped Cadbury Mini Eggs and dark chocolate using a spatula for even distribution.

Chill the Dough: Scoop the cookie dough into 2cm balls and place them on a tray lined with parchment paper. Cover loosely and chill in the refrigerator for at least 1 hour.

Preheat and Bake: Preheat your oven to 180°C (350°F). Bake the chilled dough balls for 12-15 minutes, adding larger chunks of Mini Eggs at the 9-minute mark.

Cool the Cookies: Let your cookies cool on the tray for about 10 minutes then transfer them to a wire rack to cool completely.