1. Preheat the oven to 180^°C
2. Weigh all ingredients and cube the cold butter.
3. Whisk the flour and baking powder together.  
4. On the side, mix the butter cubes with the brown and white sugar until the paste softens.
5. Add your eggs and vanilla extract to the paste and whisk until smooth.
6. Add your flour and baking powder and fold until it forms a sticky cookie dough.
7. Chop up your chocolate and set aside 50g for cookie toppings.
8. Mix in your chopped chocolate into the dough, cover with cling wrap, then set in the fridge for two hours.
9. After the dough has rested, portion the cookie dough into 50g balls and place them onto a baking tray lined with a silicone mat or baking paper.
10. Preheat the oven to 180*C.
11. Use the 50g of chocolate pieces you set aside, and insert 3-4 pieces into each ball
12. Bake the cookies for 12-15 minutes in the oven. 
13. Once out of the oven, allow the cookies to rest for 15 minutes and enjoy.

Chocolate Ganache

1. Bring the Nammilk to a boil.
2. Place the 80g of chocolate into a bowl.
3. Pour the boiling milk over the chocolate. Do not put the mixture back on the heat; use only the residual heat of the milk to melt the chocolate.
4. Stir gently until smooth and glossy, ensuring there are no lumps. (Do not use a whisk, as this adds air to the mixture).
5. Place the ganache in the fridge until it reaches a spreadable consistency.
6. Once the cookies have rested, drizzle or spread the ganache over them in your desired pattern.

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Finally: enjoy your deliciously chewy cookies with a glass of fresh Nammilk!

The recipe should yield 12 cookies.