-
1
Preheat oven to 400u00b0F. Lightly grease (or line with parchment) two baking sheets.
-
2
Make the cookies: In a large mixing bowl, cream together the butter, salt, vanilla, baking powder, and sugar. Add the eggs one at a time, beating well after each addition. Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour. Mix as gently as you can.
-
3
Using an ice cream scoop, drop the dough onto the prepared baking sheets. Leave 2 to 2 1/2 inches between each cookie, for expansion.
-
4
Bake the cookies for 9-11 minutes, or until they're barely set on top; they won't have browned on top but will have a dull look and will spring back when touched lightly. Cool them on the pan for 5 minutes, then transfer to a rack to cool completely.
-
5
Cool them on the pan for 5 minutes, then transfer to a rack to cool completely.
-
6
Place the chocolate chips, corn syrup, butter, and heavy cream into a large microwave-safe bowl (or a medium saucepan over low-medium heat). Heat in the microwave for 2 to 3 minutes, until the mixture is very hot. Stir until the chocolate melts and the mixture is smooth. Chill in the refrigerator, stirring occasionally, till the filling is cool room temperature. Remove from the fridge, and beat at high speed with an electric mixer until it lightens in color and thickens slightly.
-
7
Spread a generous amount of filling on one of the flat sides of the cookies; sandwich another half on top to form your pie. Repeat with the remaining pies.
