Using a fork or spatula, mix sugar, brown sugar, and molasses in a bowl. It’s fine if it’s clumpy and not perfectly mixed together. Set aside.

Whisk or sift together the flour, cocoa powder, salt, and baking soda. Set aside.

If you haven't done so, roughly chop the cadbury mini eggs, and if desired, set aside about 1/2 cup of the larger pieces for topping the cookies. Set aside.

Cream the softened butter for 2-3 minutes until light and very creamy.

Add the sugar mixture and mix another 2-3 minutes, scraping down the sides of the bowl as necessary.

Add in the egg and vanilla. Mix until combined.

Add the flour mixture, and mix until just combined, scraping down the sides of the bowl if necessary. Try not to over mix the dough. It should be very thick and fudgy.

Mix in the chocolate chips and the chopped mini eggs (minus the larger chunks reserved for topping the cookies).

Place 1.5-2 tablespoon balls of cookie dough on a baking sheet lined with parchment. You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it. An ice cream scoop works great for getting even sized cookies. Gently press additional chopped mini eggs on top of the scooped cookies.

Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes, or up 24 hours.  Alternatively you can simply chill the entire bowl of cookie dough prior, and scoop out the cookies immediately before baking.

While the dough is chilling, preheat the oven to 325 ℉.

Once dough is chilled and the oven has pre-heated, drop the balls of dough on a parchment or silicone mat lined baking sheet, keeping the cookies at least 2 inches apart.

Bake the cookies in the pre-heated oven for 10-12 minutes, or until until firm around the edges. Watch closely, since they’re so dark it can be easy to burn or over bake.

Let cool before removing from the baking sheet. They will be very soft at first, but firm up as they cool. Enjoy!