Instructions

• Preheat the oven to 325°F. Line two large baking sheets with parchment paper and set aside.
• In a small microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 2 tablespoons unsalted butter. Microwave in 15-second intervals, stirring between each interval, until the chocolate and butter are fully melted and smooth. (Or melt together in a small saucepan over low heat, stirring constantly.) Set aside to cool slightly.
• In a medium bowl, whisk together 1 cup + 3 tablespoons all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
• In a separate medium bowl, whisk together 1/2 cup granulated sugar, 1/4 cup + 2 tablespoons packed light brown sugar, 2 large eggs (room temperature), 2 tablespoons whole milk, and 2 teaspoons vanilla extract until combined.
• Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
• Fold the melted chocolate-and-butter mixture and 1 cup dark chocolate chips into the batter until evenly incorporated.
• Using a 1/4-cup measure, drop scoops of batter onto the prepared baking sheets, spacing them at least 2 inches apart.
• Bake in the preheated 325°F oven for 14–16 minutes, until the cookies are set at the edges. Remove the pans from the oven and allow the cookies to cool completely on the baking sheets before glazing.
• While the cookies cool, prepare a work surface by placing a large piece of parchment paper on a flat tray or countertop.
• For the glaze, combine 8 ounces semi-sweet chocolate (chopped) and 1 tablespoon canola or coconut oil in a microwave-safe bowl. Microwave in short bursts, stirring frequently, until the mixture is completely melted and smooth. (Or melt together in a small saucepan over low heat, stirring constantly.)
• Dip half of each cooled cookie into the chocolate glaze, letting excess chocolate drip back into the bowl. Transfer each dipped cookie to the prepared parchment.
• If desired, immediately decorate the wet glaze with sprinkles, chopped pistachios, or a pinch of sea salt.
• Let the glazed cookies sit at room temperature until the chocolate sets, about 20 minutes.