These delicious cookies have a sugar cookie base with an equal amount of chocolate ganache as frosting.
(Frosting should be between 90-100F. It will form mounds on the cookies and may spread a little, but shouldn't run off. Heat frosting for 5 seconds in the microwave if it's too thick to spread. If it spreads too much, let it cool.)
Using mostly or all semisweet chocolate in these cookies makes the chocolate part rather dark. I found the frosting a little bitter when I only used 4 ounces milk chocolate. I recommend using at least half milk chocolate chips, if not more.
Adapted from Brown Eyed Baker