Chocolate Cookies
1-Preheat the oven to 350F/177C convection (325F/163C: Preheat the oven to 350F/177C convection (325F/163C conventional) and line a large cookie sheet.
2-In a medium bowl, combine the melted: In a medium bowl, combine the melted butter with the brown sugar and egg. Whisk aggressively, for 2-3 minutes, until it lightens in color.
3-Add the flour, cocoa powder, baking powder: Add the flour, cocoa powder, baking powder and salt and use a rubber spatula to fold the dough just until the flour is almost combined.
4-Add the chopped chocolate and fold until: Add the chopped chocolate and fold until all the flour is combined and the chocolate is evenly distributed.
5-Scoop the dough into 14 round balls: Scoop the dough into 14 round balls with a 2 ounce cookie scoop. Roll them so they’re smooth and then place five per pan.
6-Bake for about 6 minutes then remove: Bake for about 6 minutes then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Quickly use a biscuit cutter (or anything round) to scoot the cookies back into a round shape and finish baking for another 6 minutes. Then bang them on the counter and scoot them with the biscuit cutter again. Allow them to cool to room temperature.

Chocolate Ganache
7-Place the chocolate chips in a small: Place the chocolate chips in a small bowl and set aside.
8-Place the cream in a small pot: Place the cream in a small pot over medium-low heat and gently heat it until it’s simmering.
9-Pour the hot cream over the chocolate: Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it rest for a few minutes and then mix until it’s smooth.
10-Allow the ganache to cool for 10-20: Allow the ganache to cool for 10-20 minutes while you make the peanut butter frosting.

Peanut Butter Frosting
11-Place the peanut butter and butter in: Place the peanut butter and butter in a small or medium pot over medium-low heat and whisk until they’re completely melted and combined.
12-Add the vanilla and powdered sugar and: Add the vanilla and powdered sugar and whisk it together until it’s completely smooth.
13-Spread on top of the cookies: Spread on top of the cookies. I had just enough for the 14 cookies.
14-I like to freeze the cookies with: I like to freeze the cookies with the peanut butter frosting for a few minutes before topping with the chocolate ganache. It’s not essential but it helps the chocolate set quicker without running off the edge.
15-Spoon the cooled-but-still-runny chocolate ganache on top: Spoon the cooled-but-still-runny chocolate ganache on top of the chilled peanut butter frosting and top with some sea salt flakes and some peanut butter cup chunks.