Melt 2/3 cup of chocolate chips in a small microwave safe bowl (about 45 seconds) and stir until smooth. Set aside to cool a bit.

In a medium bowl, sift the dry ingredients together, flour, baking soda, salt, cocoa powder and set aside.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes.

Add in egg and mix until fully incorporated.

Add in vanilla and melted chocolate and mix on low until combined.

Add in the dry ingredients mix on low until combined. Do not over mix.

Fold in the chocolate chips with a spatula until evenly distributed.

Using a portion scoop, make even size rounds about the size of a golf ball.

Add in the peanut butter and mix well.

Add in the vanilla and milk.

Add in the dry ingredients and mix until just combined.

Portion with a scoop into even size rounds about the size of a golf ball.

Preheat the grill or oven to 350F.

Line a baking sheet with parchment paper.

Roll a chocolate dough ball into a rope about 1/2” x 3” long.

Repeat with a portion of peanut butter cookie dough.

Combine the two doughs by wrapping them around each other and form a ball.

Slightly flatten the large ball into a cylinder about 2 1/2” wide and 1 1/2” tall, then place on the parchment lined baking sheet.

Repeat with all the dough.

Chill the dough for 20 minutes in the freezer to firm up before baking. Dough can also be transferred to a freezer safe container at this point for baking later.

Bake at 350F for 13-17 minutes, or until lightly golden around the edges and the tops are puffy and the surface is slightly dull.

Allow to cool for a few minutes on the baking sheet before transferring the cookies to a baking rack to cool completely.