Ingredients

For the cookies:

• 2 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1/2 cup whole milk

• 1 tsp vanilla extract

For the icing:

• 3 cups powdered sugar

• 1/4 cup light corn syrup

• 1/4 cup whole milk

• 1/2 tsp vanilla extract

• 2 ounces semisweet chocolate, chopped

Instructions

1. Preheat the oven to 350°F.

2. In a mixing bowl, whisk together the flour, baking powder, and salt.

3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy, for about 3 minutes on medium speed.

4. Beat in the eggs one at a time, then add the milk and vanilla extract.

5. Gradually mix in the dry ingredients until a smooth dough forms.

6. Drop 12 spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart (depending on the size of your baking sheet you may need two separate sheets).

7. Bake for 15 minutes or until the edges are lightly golden brown.

8. Let the cookies cool completely on the baking sheet.

9. While the cookies are cooling, make the icing by mixing together the powdered sugar, corn syrup, milk, and vanilla extract until smooth.

10. Transfer half of the icing to a separate bowl and stir in melted chocolate.

11. Once the cookies are cool, flip them over so that the flat side is facing up.

12. Spread the white icing onto one half of each cookie using a knife or an offset spatula.

13. Let the white icing set for about 15 minutes, then spread the chocolate icing onto the other half of each cookie.

14. Let the cookies sit for about an hour or until the icing is firm.