1. Add the butter to a small pot and melt over medium-high heat, bring to a boil and cook until you can see small brown spots on the bottom of the pot and the butter smells nutty. Remove from heat, pour into a heatproof bowl and let cool down to room temperature. Chop the chocolate coarsely.

2. Add the sugars, the melted butter, and the milk to a large bowl and mix until light and creamy – this takes several minutes. Add the egg and vanilla extract and mix until the mixture is light and airy. Mix the flour with baking powder and salt – add to the bowl and mix until just combined. Add about 3/4 of the chopped chocolate and fold it in. Place the dough in the fridge for at least an hour.

3. Preheat the oven to 180°C (360°F). Line a baking sheet with baking parchment. Shape hazelnut-sized balls out of the dough and place them with some space in between on the baking sheet (I had space for 48) – place the remaining dough back in the fridge. Press a piece of the remaining chopped chocolate into each of the dough balls and bake the cookies for about 7-9 minutes. For Cookies that can withstand milk in a bowl a bit longer, I recommend baking the cookies even longer so they get drier. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough.