INGREDIENTS 100g soft butter 150g light brown sugar 1 teaspoon vanilla extract 1 egg 150g flour 35g cocoa powder 1/2 teaspoon baking powder 200g dark chocolate chips FOR THE GLAZE 75g icing sugar 1 x 15ml tablespoon cocoa, sieved 2 x 15ml tablespoons boiling water 1/4 teaspoon peppermint extract (I use Boyajian Natural Peppermint Flavour) v METHOD 1. Preheat the oven to 180°C/gas mark 4. 2. Cream the butter and brown sugar (I use a freestanding mixer for ease), then beat in the vanilla extract and the egg. 3. Mix the flour, cocoa and baking powder in a bowl and gradually beat in to the creamed mixture. Finally, fold in the chocolate chips. 4. Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one. 5. Bake in the oven for 12 minutes and then let them sit on the baking sheet for a couple of minutes before moving them to a cooling rack, with some newspaper on the surface underneath to catch any escaping glaze later. 6. Put the glaze ingredients into a saucepan and heat until combined. 7. Using a teaspoon, zig-zag the glaze over each cooling cookie.