With your mixer, cream together butter and brown sugar. Beat in vanilla and salt, mix.

Gradually add flour. The mixture will be crumbly.

Add in 2 tablespoons of milk and mix.

Stir in mini chocolate chips. Set aside.

Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan. Spray sheet with cooking spray.

Melt chocolates and butter in a medium bowl over a pan of simmering water or use a double broiler. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.

Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack.

Once brownies are cool evenly spread cookie dough over top. I used a spatula for this. Wet fingers might also work well. Chill for 30 minutes to harden slightly. This makes it easier to cut. Serve.