Preheat oven to 350º, prepare cookie trays with parchment paper.

Melt chocolate in a microwave bowl on 50% power for 1-2 minutes, stirring every 30 seconds until just melted and smooth. Allow to cool slightly.

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.

With an electric mixer, cream together butter and sugar on medium high until light and fluffy, about 5 minutes. Reduce speed and add eggs one at a time. Increase speed and mix until light, creamy and pale in color, about 2-3 minutes. Lower the speed and add cooled melted chocolate and vanilla. Mix until uniform in color.

Add dry ingredients mixing until just barely combined, don’t overwork the batter after adding the flour. Fold in milk chocolate chips and stir.

Slightly melt the dulce de leche in the microwave so that it is pourable and drizzle some of it over the top of the batter. Do not mix it in. Use a 2 tablespoon ice scream scoop to scoop a portion onto a cookie sheet. Continue to drizzle caramel over the dough so that each scoop has a little dulce de lechel in it.

Bake until they are cracked all over the top and just set, about 14-16 minutes. Let cool on a wire rack completely before removing from the baking sheet.