MAKE THE CHOCOLATE COOKIE BASE: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small bowl, whisk together the flour, cocoa powder, and salt. In a larger bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and egg, mixing until smooth. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms. Scoop about 1 tablespoon of dough and flatten each into a 2-inch disk. Place on the baking sheet and bake for 8–10 minutes, or until the edges are set. Allow them to cool completely.

CHOOSE YOUR NEST STYLE:

OPTION 1 – CHOCOLATE-COATED NOODLE NESTS (classic version): Microwave the milk chocolate chips in 30-second increments, stirring after each, until smooth. Add a tablespoon of coconut oil or shortening if the chocolate needs thinning. Place the chow mein noodles in a large bowl, pour the melted chocolate over them, and gently toss until every piece is fully coated.

ASSEMBLE THE NESTS: Scoop about 2 tablespoons of the chocolate-coated noodles onto each cooled cookie base. Shape the noodles into a circular nest with a hollow center, leaving enough space in the middle for the chocolate filling. Let the nests sit at room temperature for about 15 minutes to firm up slightly.

FILL THE NESTS WITH CHOCOLATE: In a small bowl, microwave the milk or dark chocolate chips with a teaspoon of coconut oil or butter (optional) until smooth. Stir well. Spoon the melted chocolate into the hollow center of each nest, filling it about halfway. Gently tap the cookie on the counter to smooth out the chocolate. Let the chocolate filling cool completely until it hardens. To speed up the process, refrigerate the cookies for 10–15 minutes.

OPTION 2 – PIPED CHOCOLATE NESTS (as shown in the photo): Microwave the milk or dark chocolate chips in 30-second increments, stirring after each, until smooth. Stir in a teaspoon of coconut oil or butter (optional) for a silkier texture. Transfer the melted chocolate to a piping bag fitted with a small round tip, or use a zip-top bag with the corner snipped.

PIPE THE NESTS: Starting near the center of each cooled cookie, pipe the melted chocolate in a circular motion to create a raised nest shape with a slight dip in the middle. Let the nests set at room temperature until firm, or refrigerate briefly to speed it up.

ADD THE CANDY EGGS: Once the chocolate (in either version) has hardened, gently press 2–4 pastel candy eggs into the center of each nest. For extra decoration, sprinkle nonpareils or colorful sprinkles around the edges of the nest for a festive touch.