Instructions

1. Melt 1 stick unsalted butter in the microwave or on the stovetop. Coarsely chop and melt 4 ounces milk chocolate in the microwave or on the stovetop. Place 2 large eggs in the bowl of a stand mixer or in a large bowl if using an electric hand mixer. Let the butter, milk chocolate, and eggs sit until room temperature.
2. Add the butter, milk chocolate, 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1 teaspoon vanilla extract to the bowl of eggs. Beat with the paddle attachment on medium speed until well combined, about 3 minutes.
3. Sift 1 1/4 cups all-purpose flour, 1/2 cup Dutch process cocoa powder, 1 1/2 teaspoons ground cardamom, 1 teaspoon kosher salt, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder together into a medium bowl.
4. Add the flour mixture to the butter mixture and beat on low speed until well combined. Add 1 cup of the chocolate chips and stir by hand to combine. Cover the bowl and refrigerate for 1 hour.
5. Arrange two racks to divide the oven into thirds and heat the oven to 325ºF. Line 2 baking sheets with parchment paper.
6. Scoop the dough out into 2-tablespoon portions and form into balls. Place 9 dough balls on each baking sheet, spacing them evenly apart.
7. Bake for 10 minutes. Meanwhile, count how many chocolate chips are in the remaining 1/2 cup. Divide by the number of cookie dough balls you have to determine how many of the chips will go on each cookie, as chocolate chip sizes can vary.
8. Top each partially-baked cookie with the calculated amount of chocolate chips. Bake until the edges of the cookies are set and the chocolate on top is melted but still holds its shape, 2 to 5 minutes more.
9. Let the cookies cool on the baking sheet for 2 minutes. Using the back of a spoon, spread the melted chocolate chips on each cookie over the cookie to cover. Top each cookie with 1 tablespoon halawa. Let cool completely on the baking sheets. Repeat baking the remaining cookie dough balls, reusing the parchment.