Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt.

In a large mixing bowl, cream the unsalted butter with granulated and brown sugars until light and fluffy.

Add the egg and vanilla extract to the creamed butter mixture and mix until fully combined.

Gradually fold the dry ingredient mixture into the wet ingredients until a soft dough forms.

Shape small disks of dough about 1 inch in diameter and lightly flatten each one.

Bake the cookies for about 10–12 minutes, or until edges are firm but centers still appear soft.

Melt the milk chocolate chips with coconut oil in a microwave-safe bowl.

Gently fold in the chow mein noodles into the melted chocolate until thoroughly coated.

Create a small indentation in the center of each cookie and place a spoonful of the chocolate-coated noodles on top.

Allow the cookies to cool for about 10 minutes before decorating with pastel candy eggs and optional sprinkles.

Store any leftovers in an airtight container at room temperature for up to a week.