1. Melt the butter and let cool down again. Add together with the two sugars go a large bowl and mix until light and fluffy. Add one egg after another to the bowl and mix well after each addition. Add the vanilla extract and mix in. Mix the flour with cocoa powder, baking soda, and salt and add together with the milk to the mixing bowl – mix until just combined. Add the chopped chocolate and fold in. Cover the bowl and place in the fridge for about 30 minutes.

 

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Make dough balls (about 2 tbsp each), flatten them in your hand and place a piece of After Eight on top. Wrap dough around it to seal it in. Shape the dough into a flat round and place with enough space in between on the baking sheet – the cookies will spread a lot. Bake about 10-12 minutes until the edges are set. Take out of the oven and let cool down on the baking sheet for some time. If the cookies spread too much and stick together, you can re-shape them with a spatula – but you have to be quick. That trick only works for a very short time. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough.