📖 Instructions

1. Before you even begin, make sure your unsalted butter is at true room temperature. This is crucial for a smooth, well-combined dough. If it's too cold, it won't cream properly; too warm, and your cookies might spread too much. About 30-60 minutes out of the fridge should do it.
2. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking, plus makes cleanup a breeze.
3. In a medium bowl, whisk together your all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Make sure to sift the cocoa powder to avoid any lumps. Set this dry mixture aside for now.
4. In a large mixing bowl, using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light, pale, and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.
5. Add the egg, vanilla extract, and orange zest to the butter mixture. Beat again on medium speed until everything is well combined and smooth. Don't overmix here, just until incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the dough once the flour is added, as this can lead to tough cookies. Mix until no streaks of flour remain, but stop as soon as it comes together.
7. Roll the cookie dough into 1-inch balls. You can use a small cookie scoop for consistency. Place the dough balls about 2 inches apart on the prepared baking sheets.
8. Bake for 9-11 minutes, or until the edges are just set but the centers still look slightly soft. The cookies won't look heavily browned due to the cocoa powder. Don't overbake! A slightly soft center is key to a chewy cookie.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This allows them to firm up before transferring.
10. While the cookies are cooling, prepare the glossy orange glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and melted butter (if using, it adds a lovely richness but is optional). Start with 1 tablespoon of orange juice and add more, a few drops at a time, until you reach a smooth, pourable but not too thin consistency. It should be thick enough to coat a spoon, but thin enough to drip slowly.
11. Carefully transfer the slightly cooled cookies to a wire rack set over a piece of parchment paper or foil (to catch any drips). Drizzle or spoon the orange glaze over the top of each cookie. You can cover the entire top or just create a zig-zag pattern, whatever makes you happy!
12. Let the glazed cookies set at room temperature for at least 15-20 minutes, or until the glaze has hardened. If you're impatient, you can carefully transfer them to the fridge for a quicker set. Once set, they're ready to devour! Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. They're also great for freezing without the glaze, then glaze them fresh after thawing.