Red Currant Bakery

Prepare the Wet Ingredients
1 In a small sauce pot, combine butter, honey, both sugars, and milk.
2 Place over medium heat and bring it to a boil, stirring frequently. 
3 Once it comes to a boil, remove it from heat, and stir in both extracts.
10 Set aside to cool.
Prepare the Dry Ingredients and Add-Ins
5 In a medium bowl whisk together all of the dry ingredients.
6 If needed, chop the add-ins into 1/4" chunks.
Make the cookie dough
8 In the bowl of a stand mixer, whisk the eggs on high speed until light and fluffy.
9 Turn the mixer down to medium speed and slowly pour the prepared wet ingredients down the side of the bowl. 
11 Remove the bowl from the mixer and stir in the dry ingredients and add-ins.
12 Cover the bowl with a lid or plastic wrap and place it in the fridge to chill for at least 1 1/2 to 2 hours.
Bake the Cookies
14 Preheat the oven to 350 F and arrange two racks so that they divide the oven into thirds.
16 Line two baking sheets with parchment paper or silicone baking mats.
15 Use a 1/4 cup scoop to scoop the dough onto the prepared baking sheets.
17 Leave at least 2" between each cookie, about 8 cookies should fit on each baking sheet. 
18 Bake the cookies in the preheated oven for 15-20 minutes. Rotate and swap the baking sheets after 10 minutes.
19 While the cookies bake, prepare both glazes.
20 In a medium bowl whisk the water and powdered sugar together to create a plain glaze that is the consistency of honey.
21 In a separate, microwave safe bowl, melt the dark chocolate and set aside.
22 Immediately after the cookies are finished baking, brush the plain glaze onto half of the cookies and the melted chocolate onto the other half.
23 Leave the cookies to cool for at least 30 minutes.