• Preheat the oven to 350°F and line two baking sheets with parchment paper.

For the Cookies:

• Add the butter, brown sugar and granulated sugar to a mixing bowl. Beat on high speed until smooth and creamy.

  Add the peanut butter and mix until well combined. Add the egg and vanilla beating well to combine. Sift the flour, baking powder and salt over the mixture and stir well.
• Using a medium-size cookie scoop (2 tablespoons), form balls and roll them in sugar (coating them in sugar will make it easier to press them down). Place them on the lined baking sheet.

  Space them about 2-inches apart as they will spread. Flatten each of the balls to a ¼-inch thickness, using the bottom of a glass or measuring cup. Smooth the edges to repair any cracks.
• Place the baking sheet in the refrigerator for 30 minutes as this will help keep them from spreading too much.
• Transfer the baking sheet to the oven and bake for 15-18 minutes, just until golden brown. Remove from the oven and allow to cool on the baking sheet.

For the Salted-Chocolate Glaze:

• In a small saucepan over medium heat, add the cream and corn syrup and bring to a simmer, stirring to combine.

  Remove from the heat and add the chocolate, cover and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.
• Place a tablespoon of the chocolate sauce on a cookie, tilt and turn the cookie allowing the chocolate to flow over the top. Set on a wire rack to cool and proceed with glazing the remaining cookies.

  When all the cookies have been glazed with the chocolate, sprinkle them with the salt flakes and allow them to cool completely at room temperature.