Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt until combined.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, 3–4 minutes.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Gradually add dry ingredients on low speed until just combined. Mix in whole milk until dough comes together.
- Scoop tablespoon-sized portions onto prepared sheets, spacing 2 inches apart.
- Bake 12–15 minutes, until edges are lightly golden. Cool 5 minutes on sheets, then transfer to wire racks.
- For glaze: place chocolate and corn syrup in a heatproof bowl. Heat heavy cream until simmering and pour over chocolate.
- Let sit 2–3 minutes, then whisk until smooth and glossy.
- Spread or drizzle glaze over cooled cookies. Allow to set 15–20 minutes before serving.
Notes
Make sure the cookies are completely cooled before adding the glaze to avoid melting. For extra shine, add a teaspoon of butter to the glaze. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.