8 oz. Bittersweet Chocolate, finely chopped
1 1/4 c. Flour
1/2 c. unsweetened Dutch Process Cocoa
2 tsp. Baking Powder
1/4 tsp. Salt
1/2 c. Butter, softened
1 1/2 c. Brown Sugar, packed
2 Eggs
1 tsp. Vanilla
1/3 c. Whole Milk
1 c. Granulated Sugar

Preheat oven to 350° F.
Melt chocolate over warm water. Set aside, let cool.
Sift together flour, cocoa, baking powder, and salt. Set aside.
Cream together butter and brown sugar, until pale and fluffy, approx. 2-3 minutes.
Mix in eggs and vanilla, followed by the melted chocolate.
Reduce mixer speed, mix in flour mixture in two batches, alternating with milk. Divide dough into 4 equal pieces.
Wrap each piece in plastic wrap and refrigerate until firm, approx. 2 hours.
Divide each piece into 16- 1″ balls. Roll each ball in granulated sugar.
Space 2″ apart on parchment lined cookie sheets.
Bake approx. 14 minutes, until surface cracks.
Let cool on cookie sheets before removing to wire rack.
Drizzle chocolate rum glaze over each cookie.
Let stand until glaze sets and firms up.
Make sure cookies are on a wire rack and the rack is sitting over paper toweling or a cookie sheet to catch any drips.

Glaze:
1/2 c. Brown Sugar
3 Tbsp. Butter
2 Tbsp. Dark Rum
1 Tbsp. Milk
1/2 c. Semi Sweet Chocolate Chips

In a saucepan over medium heat combine the brown sugar, butter, rum and milk.
Cook, stirring constantly until mixture comes to a boil.
Boil, stirring constantly, 1 minute.
Remove from heat and stir in chocolate chips until smooth.
Let cool 5 minutes before drizzling over cookies.