for the cookies:
- 2 1/4 cups (310g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, at room tº
- 2 large eggs, at room tº
- 3/4 cup ( milk
- 1 tsp vanilla extract
for the white glaze:
- 1 cup confectioners’ sugar
- 1-2 tablespoons hot water
- 1 teaspoon light corn syrup
for the chocolate glaze:
- 4 oz (120g) semisweet chocolate chips
- 2 tablespoons unsalted butter
- 2 teaspoons light corn syrup
- small pinch of salt
For the cookies:
- Preheat oven to 350ºF / 180ºC.
- Butter or line with parchment paper 2 cookie sheets.
- In a large bowl beat butter and sugar until creamy, 1 or 2 minutes.
- Add eggs, half of the milk and vanilla and mix until combined.
- Add dry ingredients, flour, cornstarch, baking powder and salt.
- Mix a bit and then add some or all of the rest of the milk until you have a dough that can hold and be scooped. Sometimes I don’t use the full amount of milk.
- Drop teaspoonfuls or small scoops of dough a few inches apart onto the baking sheets, and lightly flatten the tips with damp fingers.
- Bake for 12-15 minutes, depending on the size, but check for doneness after 10 minutes. They should’ve risen slightly and start to barely color on the edges.
- Let cool completely on wire racks.
For the white glaze:
- Mix all ingredients until smooth.
For the chocolate glaze:
- Melt chocolate or chips and butter (in the microwave or over a bowl of hot water not touching the bottom of the bowl).
- Mix in the syrup and salt and mix until creamy.
- Glaze each half cookie with one of the glazes, spreading them with the back of a spoon or a small spatula.
- Let dry completely.