Preheat your oven to 350°F (175°C) to ensure even baking.

In a large mixing bowl, combine softened unsalted butter, granulated sugar, and brown sugar. Beat until creamy and light, about 3 minutes.

Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract and mix until smooth.

Whisk together all-purpose flour, baking soda, and a pinch of salt in a separate bowl. Gradually add to the wet ingredients, mixing until just combined.

Gently fold in the semi-sweet chocolate chips and pastel chocolate eggs until evenly distributed.

Line baking sheets with parchment paper and use a cookie scoop to drop tablespoon-sized portions of dough onto the sheets.

Bake for 10–12 minutes, until the edges are golden and the centers still look soft.

Allow cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.