1⅓ cup all-purpose flour ½ cup unsweetened cocoa powder ¼ tsp. salt ½ tsp. baking powder 1 cup granulated sugar ½ cup unsalted butter, melted & cooled 1 large egg 3 Tbsps. Kahlúa (coffee liqueur) 1 tsp. pure vanilla extract 1 cup chocolate chunks or chopped chocolate Glaze: ½ cup powdered sugar 1-2 Tbsps. Bailey’s Irish Cream Preheat oven to 350°F. Line baking sheets with parchment paper. In large mixing bowl, whisk together flour, cocoa powder, salt and baking powder until well combined. In another large bowl, beat together granulated sugar and melted butter with an electric mixer on medium speed until light and fluffy. Beat in egg, followed by Kahlúa and vanilla until well combined. Beat in dry ingredients just combined. Fold in chocolate chunks. Scoop cookie dough onto prepared baking sheets leaving about 2 inches between cookies to allow for spreading. Bake cookies 8-12 minutes or until lightly browned around edges. Cool 5 minutes on pan, then transfer to cooling racks to cool completely. Place powdered sugar in small bowl. Stir in 1 Tablespoon of Baileys, add more as needed while stirring to create thin glaze. Spoon glaze into a small resealable bag, seal bag, then clip one corner with scissors and drizzle over cookies. Or use a squeeze bottle to drizzle over cookies. Let cookies sit a few minutes for glaze to set.