- ¾ cup (1½ sticks) unsalted butter, cut into chunks
- One 7-ounce bar milk chocolate, broken into pieces
- ½ cup semisweet chocolate chips
- 1½ cups sugar
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- 5 eggs
- 1¼ cups all-purpose flour
- 1 cup milk chocolate chips
- 1 tablespoon light corn syrup
- 3 tablespoons unsalted butter
- 1½ teaspoons pure vanilla extract
- Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
- TO MAKE THE BATTER:
- In a heavy saucepan over low heat, cook the butter, milk chocolate, and semisweet chocolate chips until melted, stirring. Allow to cool.
- In a large mixing bowl, whisk the sugar, vanilla, salt, and eggs. Add the flour and stir well.
- Add the cooled chocolate mixture to the flour mixture and stir to combine.
- Scrape and spoon the batter into the prepared baking pan. Bake for 30 minutes or until a toothpick inserted into the pan comes out clean.
- Cool the cookies in the pan.
- TO MAKE THE GLAZE:
- In a small saucepan over low heat, cook the chocolate chips, corn syrup, and butter until well blended and melted. Remove from the heat, stir in the vanilla, and cool for 5 minutes.
- Spread the glaze evenly over the top of the pan and cut into 24 cookies.
- Store in an airtight container, between layers of waxed paper, for up to 3 days or freeze for up to 1 month.