Preheat your oven to 350°F and line a large 18” x 13” baking sheet (or two smaller pans) with parchment paper.

In a large mixing bowl, crack the egg and whisk it well.

Add the remaining wet ingredients to the bowl and whisk until combined.

Incorporate the dry ingredients into the mixture using a spatula, ensuring to mix thoroughly and reach the bottom of the bowl.

Gently fold in the mix-ins until they are evenly distributed throughout the dough.

Using a medium-sized cookie scoop or two tablespoons, portion out the dough into 3-tablespoon balls (approximately 50g each) and place them on the prepared baking sheet, leaving space between each ball as they will spread while baking.

Press down slightly on each mound to flatten them a bit.

Bake the cookies for about 20 minutes, or until they are slightly browned on top and still soft to the touch but firm enough not to fall apart.

Allow the cookies to cool on the baking sheet for about 10 minutes, or until they are firm enough to transfer to a wire rack to cool completely.

For the chocolate drizzle, melt the chocolate chips in the microwave in 20-second intervals, stirring in between until fully melted.

Transfer the melted chocolate into a small piping bag or a zip-top bag with a tiny corner snipped off.

Drizzle the melted chocolate over the cookies in a zig-zag pattern.

Let the chocolate cool completely at room temperature until it hardens before storing the cookies in an airtight container or zip-top bag.

These cookies can be kept at room temperature for 3-4 days or frozen in a freezer bag for up to 2 months.