1. Place the Cadbury mini eggs inside of a zip-loc bag and use a mallet, rolling pin, or the bottom of a sturdy cup to break up the candies into smaller pieces. Keep some pieces larger by only breaking in half. Set aside.

2. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a baking mat. Set aside.

3. Stir together the flour, salt, and baking soda in a large bowl. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars. (1-2 minutes is plenty. Do not over-mix). Add the eggs and vanilla. Mix well and scrape the bowl with a spatula.

5. Add the dry ingredients to the butter mixture and mix until just combined, about 1 minute. Add the chocolate chips and all except 1/2 cup of the crushed Cadbury mini eggs. Mix gently on low speed until just combined, about 30 seconds.

6. Use a #30 cookie scoop (about 2 Tablespoons) to spoon the cookie dough into a ball and place onto the prepared baking sheet about 3-inches apart. (8cookies per tray.) Generously press the remaining Cadbury mini egg pieces into the tops of the cookie dough balls while maintaining a round shape.

7. Bake at 350 degrees F for 10 minutes or until the edges are just barely starting to brown. For thicker cookies, immediately press the edges inward with a serving spatula or swirl with a round cookie cutter while still warm. Allow cookies to cool for 1-2 minutes on the tray, then transfer them to a wire rack to cool completely.