• 350* oven. Line cookie sheets with parchment paper. Set aside.

Make the Cookie Dough

• In a large bowl, combine the dry ingredients: flour, 1 cup cocoa, baking soda, and salt.
• In the bowl of an electric mixer, beat 1 1/2 cups sugar, brown sugar, and 1 /12 cups butter until fluffy and light (it will take roughly five minutes).
• Add the eggs, one at a time. Beat well after each addition.
• Add the blended dry ingredients. Mix until there are still many streaks of flour left.
• Pour in the baking chips. Now, mix just until combined. DO NOT OVERMIX.
• Using a 1 1/2 Tablespoon cookie dough scoop, drop cookie dough 3 inches apart on parchment paper-lined baking sheets.
• Slightly flatten with the tines of a fork.
• Bake 350* for 8 to 10 minutes or until the cookies look set. DO NOT OVERBAKE.
• Cool on the baking sheet for a minute so the cookies firm up enough so you can move them to a cooling rack.

Make the Chocolate Glaze:

• In a medium saucepan, combine all of the ingredients EXCEPT for the extract.
• Bring to a boil and boil for one minute.
• Remove from the heat and then stir in the extract.
• Let the saucepan cool OFF the heat for 5 to 10 minutes or until it's cooled. Then, beat until smooth and spreadable.
• Glaze the cooled cookies. Let the cookies sit out until the glaze sets. Then, store them in a plastic reusable container so they maintain their softness.