Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a baking sheet. Bake for 5 minutes to kill any bacteria, making it safe for raw consumption. Allow the flour to cool completely before using it in the dough.

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for about 2–3 minutes until the mixture is light, fluffy, and slightly pale.

Pour in the milk and vanilla extract. Beat until everything is fully incorporated and smooth.

Gradually add the cooled, heat-treated flour to the butter mixture. Mix on low speed just until combined. If the dough feels a bit dry, add an extra teaspoon of milk.

Using a rubber spatula, gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.

Scoop out tablespoon-sized portions of dough and gently roll them into oval egg shapes with your hands. Place them on a parchment-lined tray.

Transfer the tray to the refrigerator and chill the cookie dough eggs for at least 30 minutes, or until firm. This helps them hold their shape during decorating.

Remove the chilled eggs from the fridge. Drizzle or dip them in melted chocolate, then sprinkle immediately with pastel-colored sprinkles or edible glitter before the chocolate sets. Feel free to get creative with patterns and colors!

Allow any chocolate decorations to fully set at room temperature or place the tray back into the fridge for faster setting. Serve the cookie dough Easter eggs chilled or at room temperature.