Servings: 24

Cookies: subheading: Cookies:
1 cup unsalted butter, softened 1 cup unsalted butter, softened
½ cup granulated sugar ½ cup granulated sugar
1/2 cup brown sugar ½ cup brown sugar
1 large egg 1 large egg
1 teaspoon vanilla extract 1 teaspoon vanilla extract
2 cups all-purpose flour 2 cups all-purpose flour
1/2 cup unsweetened cocoa powder ½ cup unsweetened cocoa powder
1 teaspoon baking powder 1 teaspoon baking powder
1/2 teaspoon baking soda ½ teaspoon baking soda
1/4 teaspoon salt ¼ teaspoon salt
 
Glaze: subheading: Glaze:
1/4 cup unsalted butter ¼ cup unsalted butter
2 tablespoons unsweetened cocoa powder 2 tablespoons unsweetened cocoa powder
3 tablespoons milk 3 tablespoons milk
2 cups powdered sugar 2 cups powdered sugar
1 teaspoon vanilla extract 1 teaspoon vanilla extract

Cookies: subheading: Cookies:
Preheat oven to 350°
Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the cookies are set and slightly firm to the touch.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Glaze: subheading: Glaze:
In a small saucepan, melt the butter over medium heat.
Stir in the cocoa powder and milk until smooth.
Remove from heat and whisk in the powdered sugar and vanilla extract until well combined.
Drizzle the chocolate glaze over the cooled cookies.
Let the glaze set before serving.