Begin by heat treating the flour. Preheat oven to 350 F. Spread the flour evenly on a baking sheet lined with parchment. Bake 6 minutes. Watch it closely towards the last few minutes to make sure it doesn’t burn. Allow to cool.

In a large bowl or in the bowl of an electric mixer, cream the sugars and butter on medium for about a minute until combined and light and fluffy. Add the vanilla and milk. Turn the mixer on low and add gradually add the flour and salt until combined. Stir in the chocolate chips.

Use a medium sized cookie scoop or tablespoon measuring spoon to scoop out 1.5 tablespoons of dough. Place the balls on a parchment paper lined sheet. Once dough is measured out, use your hands to shape each ball into an egg shape. Cover the tray with plastic wrap and chill for at least 30 minutes. 

Pour the 1 cup chocolate chips in a medium sized microwave safe bowl with 1 teaspoon coconut oil. Place in microwave for 20 second bursts. Stir well in between each interval and only microwave just as long as needed until chocolate has melted. 

One at a time, gently place an Easter egg in the melted chocolate. Use a fork to spoon chocolate over top and completely cover the egg. Lift egg carefully with a fork. Tap the fork against the bowl a couple of times to remove excess chocolate. Scrape the bottom of the fork with the back of a knife to remove more excess chocolate. Place the egg on a parchment paper lined baking sheet. Use the knife to push the egg off the fork. Continue until all the eggs are covered in chocolate. 

Melt white chocolate and/or butterscotch chips the same as the chocolate(Use 1/2 teaspoon coconut oil each to the bowl of white chocolate and butterscotch chips, if using). Spoon chocolate into a small sandwich/zip lock bag. Snip off a corner and drizzle over the chocolate eggs. Sprinkle sprinkles or toffee bits over top immediately so that they will stick. Place eggs in the refrigerator for 15-30 minutes to allow chocolate to set then enjoy!