Roughly chop the mini eggs, or place in a plastic bag and use a mallet to crush each egg into 2-3 pieces, reserving a few whole eggs for the tops of the cookies. Set aside until ready to use.

In a large mixing bowl or the bowl of a stand mixer combine butter and sugars and mix on high speed until fluffy and well combined, about two minutes.

Add eggs and vanilla extract to the butter mixture, and mix until well combined.

In a separate bowl, sieve flour, cocoa powder, espresso powder, baking soda, and salt. Add dry ingredients into the wet mixture, and stir until fully incorporated.

Fold chocolate chips, mini eggs, and 2 Tablespoons of the pastel sprinkles into the dough, and use your hands to mix until just combined.

Wrap dough in clingfilm/plastic wrap and chill, at least one hour or overnight.

When ready to bake, remove dough from the refrigerator and allow it to come up to room temperature for a few minutes, until it is soft enough to scoop.

Preheat oven to 350° F / 175° C. Line a baking tray with parchment or a silicone baking mat.

With a cookie scoop, form dough into golf ball-sized balls. (You should have about 15-18 cookies total.) Roll each ball in additional pastel sprinkles and transfer to prepared tray, allowing a good amount of space between each ball of dough. Pat down slightly and, if desired, press a couple of additional mini eggs into the top of each cookie.

Bake cookies in preheated oven for 12-14 minutes. Do not overbake. For perfectly round cookies, immediately reshape with a large round cutter.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Store Mini Egg cookies in an airtight container at room temperature for up to five days.