Crush some Mini Eggs: Place half the Mini Eggs in a zip-top bag and tap with a rolling pin until roughly broken. Keep the rest whole for texture.

Beat the butter and sugars: In a stand mixer, beat cold cubed butter with brown and white sugar until creamy but still slightly chunky, about 2–3 minutes. Don’t over-whip.

Add eggs and vanilla: Mix in 1 egg, 1 extra yolk, and vanilla until just combined. Scrape the bowl.

Whisk dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.

Combine: Add dry ingredients to the mixer and blend on low until a thick dough forms. It should pull away from the bowl.

Fold in mix-ins: Stir in crushed Mini Eggs, whole Mini Eggs, and chocolate chips if using. Reserve a few for topping.

Portion large dough balls: For NYC-style thickness, scoop 1/3 to 1/2 cup portions (about 110–140 g each). Stack pieces of dough together to make tall mounds. Press a few extra Mini Eggs on top.

Chill: Refrigerate for at least 1 hour (up to 24 hours). Chilling is key for height and flavor.

Bake: Preheat oven to 375°F (190°C). Place dough mounds on a lined sheet, spacing well. Bake 10–13 minutes until edges are set and tops are just turning golden, but centers look slightly underdone.

Pan-bang and shape (optional): Tap the tray once to settle, then use a round cutter or spoon to nudge edges into a perfect circle.

Rest: Cool on the tray 10 minutes to set the gooey center. Enjoy warm.