1-First Step: Preheat and prep. Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper to prevent sticking and make cleanup easier. Gather all ingredients and measure precisely so the baking process is smooth.

2-Second Step: Cream butter and sugar. In a mixing bowl, cream together 1/2 cup butter at room temperature and 1 cup sugar using a mixer until light and fluffy. This should take about 2 to 3 minutes on medium speed. Properly creamed butter traps air and helps the cookies rise slightly while staying tender.

3-Third Step: Add egg and vanilla. Add 1 egg and 1 1/2 teaspoons vanilla to the butter-sugar mixture and mix until well blended. Scrape down the sides of the bowl so everything is evenly combined.

4-Fourth Step: Mix dry ingredients. In a separate bowl, whisk 2 cups flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined. Whisking helps distribute the baking soda and salt so the dough bakes evenly.

5-Fifth Step: Combine dry and wet ingredients. Add the flour mixture alternately with 2 tablespoons milk to the butter mixture, mixing well after each addition. This gentle mixing prevents overworking the dough. The milk helps the dough reach the right consistency; if you need a touch more, add milk very sparingly, one teaspoon at a time.

6-Sixth Step: Shape the dough. Line a cookie sheet with parchment. Shape dough into 1-inch balls. The recipe makes 36 cookies; using a small cookie scoop or measuring spoon keeps them uniform. Roll each ball in extra sugar until fully coated.

7-Seventh Step: Arrange for baking. Place the sugar-coated balls on the prepared cookie sheet without pressing them down. Leave about 2 inches between each cookie to allow for slight spreading during baking.

8-Eighth Step: Bake time. Bake at 350 degrees Fahrenheit for 10 to 12 minutes, or until the edges are lightly browned. Keep a close eye during the last 2 minutes; you want a soft center with just a hint of color on the edges to keep the cookies chewy.

9-Ninth Step: Add the chocolate eggs. Remove the cookie sheet from the oven and let the cookies cool on the sheet for 2 to 3 minutes. While slightly warm but not piping hot, press 3 small chocolate Easter eggs into the center of each cookie. Let them set without pressing too hard, so the eggs sit neatly in a nest.

10-Final Step: Cool completely. Transfer the cookies to a wire rack to cool fully before serving or packaging. Cookies taste best at room temperature once the chocolate centers have set. If you plan to ship or package them, use a small dab of melted chocolate to glue the eggs in place for extra security.