1. Preheat oven to 350°F (180°C) and line a baking tray with parchment paper.

2. Beat butter, brown sugar, and white sugar until light and creamy.

3. Add the egg and beat well until fully combined.

4. Mix in the melted and cooled dark chocolate.

5. Sift in flour, cocoa powder, baking soda, and salt.

6. Mix on low speed until almost combined.

7. Fold in most of the mini eggs, keeping some for topping.

8. Scoop about 2 tablespoons of dough, stack two balls, and press lightly.

9. Press extra mini eggs on top of each cookie.

10. Bake for 12–14 minutes until edges are set and tops are slightly cracked.

11. Let cookies rest 5 minutes, then transfer to a cooling rack.