Preheat oven to 350.

Line 2 baking sheets with parchment or a Silpat pad.

Melt 2 T of butter with 1/3 c of sugar and the cocoa powder. Mix well.

Cream 1/2 c of butter, and 1/3 c of sugar together until light and fluffy.

Beat in the egg and vanilla.

In a large measuring cup combine the baking soda, salt and flour. Stir with a fork to lighten and combine.

Stir into the creamed sugar mixture.

Add the cocoa mixture and combine well.

Drop the dough by tablespoons onto line cookie sheets. This should make 24 unless you are too much cookie dough.

Bake 7-8 minutes until just starting to set and bottoms are slightly brown. Let cool on cookie sheet for a few minutes and then transfer to a rack.

MAKE ICING:

Whisk the butter, cocoa and milk together in a pot over medium heat until butter is melted. Whisk until all combined.

Stir in powdered sugar.

Take each cookie and dip into icing or spread it on. Some of it may fall off which is the cook’s bonus!

Let harden for 3-4 hours. But if you just have to have one, I won’t tell!