Ingredients:

  • 250g all-purpose flour
  • 45g Dutch-processed unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 115g unsalted butter, melted
  • 200g granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 55g unsalted butter (for glaze)
  • 25g unsweetened cocoa powder (for glaze)
  • 45ml whole milk
  • 240g powdered sugar, sifted
  • 1 tsp vanilla extract (for glaze)
  • 0.5 cup finely chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a separate large bowl, stir the melted butter and granulated sugar until well combined. Whisk in the eggs and vanilla vigorously until the mixture appears glossy.
  4. Gently fold the dry ingredients into the wet ingredients until just combined. The dough should be soft and slightly tacky.
  5. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 5cm apart. You should have exactly 24 portions.
  6. Bake for 10 minutes until the edges are set but the centers still look soft. Let them rest on the pan for 5 minutes before moving to a rack.
  7. While cookies cool, prepare the glaze: In a medium saucepan, combine butter, cocoa powder, and milk. Bring to a boil over medium heat, whisking constantly.
  8. Remove from heat and whisk in powdered sugar and vanilla until smooth.
  9. Immediately spoon the warm glaze over the slightly warm cookies.
  10. Sprinkle 0.5 cup finely chopped pecans over the wet glaze. Work quickly before the frosting sets into a shell.