• Preheat oven to 350 degrees.
• In a stand mixer, beat together butter and sugar until smooth.
• Add egg and vanilla and continue to mix on low.
• Add baking powder and salt.
• Add flour in batches. Dough will be thick.
• Meanwhile, melt chocolate chips in a microwave-safe bowl and cook for 30 seconds. Keep melting in increments until melted - stir in between each heating.
• Stir melted chocolate straight into the cookie dough.
• Chill in the fridge for at least 10 minutes allowing the dough to set.
• Scoop the dough using an ice cream scoop and place onto a Silpat-lined baking tray.
• Bake 5-7 minutes, until tops of cookies are just set. Err on the less bake side - do not overbake these! They will still be soft when they come out of the oven.
• Wait a few minutes before transferring to a wax-paper lined baking sheet.
• Arrange cookies so that they are almost touching each other.

Icing

• Heat one stick butter, cocoa powder, and milk in a saucepan on medium heat.
• Whisk together until smooth.
• Gradually whisk in the powdered sugar. Stir well.
• Just pour the icing over the top of the cookies. There will be too much icing but go ahead and use it.
• Allow icing to set. Feel free to put in the fridge to help set.
• Serve and enjoy!