Preheat oven to 350 degrees. Line a baking sheet pan with parchment paper and set aside.
In a medium bowl whisk or sift together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing cream together butter, and sugars until fluffy and light. Beat in egg & vanilla until well combined for 2 minutes.
Add in 1/3 of the flour mixture and mix until just combined. Use a spatula to scrape down the sides and add 1/2 of the remainder of flour mixture. Beat until just combined. Scrape down sides again and add remainder of flour mixture. Beat until just combined.
Fold in chocolate chips & 1/2 of the broken mini cadbury eggs.NOTE: place mini cadbury eggs in ziploc bag, seal bag, and break eggs with a rolling pin. (don't over break the eggs, just until they are large pieces.) Using a 1 1/2 inch cookie scoop, scoop the batter onto lined sheet pans leaving 2 inches between the cookies. Note: 12 cookies will fit on each pan. I cook each pan separately. Flatten down the mounds of dough by placing extra broken pieces of cadbury eggs on top of the dough.
Bake in preheated oven for 12 minutes or so until cookies have a tinge of golden brown on edges. Let cookies sit on sheet pan for 4 minutes before removing to a wire rack to finish cooking.NOTE: this recipe makes 24 cookies using the 1 1/2 inch cookie scoop.
