Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter with both sugars until light and fluffy, about three minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips if using.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes until the edges look set but the centers are slightly soft. Do not overbake.
- Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
- Prepare the neon drizzle by dividing the powdered sugar among small bowls, adding milk and food coloring to each, and stirring until smooth.
- Drizzle the colored glazes over the cooled cookies in random patterns and let set for about 30 minutes before serving.
Notes
Ensure ingredients are at room temperature for best results. Allow cookies to cool completely before drizzling to prevent melting. Store in an airtight container at room temperature for up to five days.