Never-Too-Much-Chocolate Cookies

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Whisk together all-purpose flour, baking powder, cocoa powder, and grated fresh nutmeg in a large bowl until evenly combined.

Cut cold butter into small cubes and add to the flour mixture, then use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

Stir in brown sugar, then gradually add milk while mixing until a soft dough forms.

Fold the coarsely chopped semi-sweet chocolate, semi-sweet chocolate chips, and white chocolate chips into the dough until evenly distributed.

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 12 minutes until the cookies are set but still slightly soft in the centers.

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.