Step 1

Prep: Preheat the oven to 350 F degrees. Line two cookie sheets with parchment paper or silicon baking mats. Set them aside.

Step 2

Dough: In a small mixing bowl, cream together the softened butter, cream cheese and milk until smooth. I use an electric handheld mixer for the best results.

Step 3

Then, add in the sugar, vanilla extract, and eggs. Mix again to combine well.

Step 4

In a separate large bowl, combine the flour, cocoa powder, salt, and baking powder. Whisk the dry ingredients together.

Step 5

Add the wet ingredients to the large bowl of dry ingredients, a bit at a time, mixing well after each addition.

Step 6

Next, fold in the mini chocolate chips and ¼ cup of regular chocolate chips.

Step 7

Scoop dough: Use a medium-sized cookie scoop to scoop the dough out into round balls of dough. Arrange 12 cookie sheets onto your prepared cookie sheets.

Step 8

Wet your hands slightly and gently press down the tops of the cookies. Tap the cookie dough balls with your fingers to smooth the edges. Top with additional chocolate chips.

Step 9

Bake: Proceed to place baking sheet in the oven and bake for 12-14 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.

Step 10

Chocolate drizzle: In a small bowl, measure out the remaining ¼ cup of semi-sweet chocolate chips and microwave for 1 minute and allow to rest for 2 minutes in the microwave before gently stirring. If necessary, heat for an additional 10-15 seconds to fully melt.

Step 11

Using a small spoon, drizzle the chocolate over the top of the baked cookies. Alternatively, you can transfer the chocolate to a small baggie and snip the corner to easily pipe the chocolate over the tops of the cookies.

Step 12

Let cool to set for 5-10 minutes, then serve and enjoy.