To make the cookie dough In a mixing bowl beat together 2 sticks unsalted softened butter 3/4 cup brown sugar 3/4 cup granulated sugar

Next, beat in 4 Tbsp milk 1 Tbsp vanilla extract Add in  2-1/2 Cups flour  1/4 tsp salt Beat until just combined

By hand, mix in 1 Cup mini chocolate chips Roll the dough into 1"-1 1/2" balls and place on a baking sheet Make 24 round balls, and cover with plastic wrap on cookie sheet Freeze for 12-24 hours or until frozen solid

Making the Cupcakes To start, preheat the oven to 350 degrees F In a mixer combine 3 sticks unsalted softened butter 1 1/2 Cups packed brown sugar 4 large eggs Mix until smooth and creamy

In a small mixing bowl combine  2 2/3 Cups flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt Slowly add the dry ingredients to the sugar mixture along with 1 Cup milk

Finally, pour in 1 tsp vanilla extract Make sure the batter is fully combined, then fill a lined muffin tin with the batter Fill the tins 1/2 full, then place a frozen ball of cookie dough into each cupcake liner The cookie dough will stick above the batter a bit

Bake for 16-18 minutes or until the batter is light brown around the edge of the cookie dough ball Remove from oven and allow to cool completely Next, prepare the buttercream

Making the Buttercream In a stand mixer beat 1 1/2 sticks unsalted softened butter until light and fluffy Slowly add in  3 Cups powdered sugar 1 tsp vanilla extract 2 Tbsp milk (more as needed to get the right consistency)

Frost the cupcakes and garnish with additional mini chocolate chips Click the link for full recipe and tutorial