Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes, then transfer to an ice bath for 5 minutes. Peel carefully.
Slice the eggs in half lengthwise. Scoop out the yolks and place them in a mixing bowl or mixer. Set the whites aside on a serving platter.
Add cream cheese, brown sugar, vanilla extract, and salt to the yolks. Blend until smooth, about 1 minute.
Gently stir mini chocolate chips into the yolk mixture.
Spoon or pipe the filling into the egg whites. For neat piping, use a zip-top bag with the corner cut off.
Sprinkle with crumbled shortbread cookies. Chill for 10 minutes before serving, if desired.
