Ingredients

• 8 ounces bittersweet chocolate, chopped

• 1 1/4 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1/4 teaspoon of salt

• 1/2 cup unsalted butter, room temperature

• 1/2 cups packed light brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1/3 cup milk

• 1 cup granulated sugar

• 1 cup confectioners' sugar

Preparation

Preheat oven to 350 degrees.

Melt chocolate over a double boiler, taking care not to get any water in the chocolate. You can also microwave the chocolate in 15 second increments, stirring in between until melted. Once melted, set aside and cool.

Meanwhile, sift together flour, cocoa powder, baking powder, and salt.

With an electric mixer with a paddle attachment, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla, beating until incorporated. Add melted chocolate and mix well. With the mixer on low speed add 1/2 flour, then the milk, then the remaining flour. Take care to mix well between each addition. Divide dough into four equal pieces and wrap each one in plastic. Refrigerate until firm, about 2 hours.

Pinch off enough dough to roll into a 1-inch ball. Roll it to completely cover it in granulated sugar. Then roll it into confectioner’s sugar to coat generously. Space each cookie about 2 inches apart on a silicone baking mat. Bake until the surfaces crack like the picture. They take about 14 minutes. Let cookies cool on wire racks.