Extreme Chocolate Cookies

  Hello again baking nerds. Sorry this has been so long coming. My computer for school crapped out and I have been super swamped trying to get anything done. But now I'm back, and with one of the greatest recipes for cookies I have ever tasted.
  I came across this recipe while I was looking for something to bake for youth group. We were going skating outdoors so it needed to be easily portable, but I was also having a huge chocolate craving, so I did some digging and came across these. They were simple and looked amazing to my chocolate starved eyes, so I made them.
  I'm sorry I don't remember the name of the blog where I found these, to give proper recognition, but total props anyways. That blog gets all the credit for these amazing creations.
  These cookies are chewy on the inside, crumbly on the outside, and so full of rich chocolate that you physically cannot eat more than one at a time. (Speaking from the perspective of an avid chocolate eater.)
  They are perfect for every occasion, and work great for lunches or snacks. I reccomend serving with a glass of milk so you don't get a chocolate overload.

Ingredients:
1 cup semisweet chocolate chips
2 tbsp butter
1 cup + 3 tbsp all purpose flour
2 tbsp cocoa
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/4 cup + 2 tbsp lightly packed brown sugar
2 eggs
2 tbsp milk
1 1/2 tsp vanilla
1 cup milk or semisweet chocolate chips

Directions:
1. Preheat the oven to 325 degrees Fahrenheit and line two large baking sheets with parchment paper. Set aside.
2. Put the semisweet chocolate chips and butter in microwave safe bowl and heat at 30 second intervals, stirring after each go. (This can also be done on the stove.)
3. In a medium sized bowl mix together flour, cocoa, baking powder, and salt.
4. In a larger seperate bowl mix the sugars, eggs, milk, and vanilla.
5. Add the dry ingredients to the wet ingredients and stir until combined. Don't over stir.
6. Fold in the melted chocolate and remaining chocolate chips, and stir until just incorporated. (You may have to use your hands for stirring steps. The dough is REALLY thick.)
7. Use a 1/4 cup measure to scoop the dough onto the baking sheets. (Use you hands to roll the dough into balls and flatten on the sheets.)
8. Place the pan into the oven and immediately reduce heat to 300 degrees. Bake for 18-20 minutes.
9. Leave the cookies on the baking sheet for the entire cooling time.

Little tips from me:
  Don't be afraid of the dough. Wear a good apron and get your hands in there. There is nothing clean about making these.
  If you don't plan on eating these the same day you make them- which I would really recommend- then warm them in the microwave for 15 seconds before eating.
  I made 2 recipes and got 30 cookies. Judge accordingly.