8 ounces bittersweet chocolate
1 1/4 cups flour
1/2 cup unsweetened Dutch-process cocoa powder
2 tsp. baking powder
1/4 tsp. kosher salt
1 stick unsalted butter, softened
1 1/2 cups light brown sugar
2 large eggs
1 tsp. vanilla
1/3 cup whole milk
1 cup granulated sugar
1 cup confectioners sugar
Preheat oven to 350. Melt chocolate. I melted the chocolate in a small saucepan on low. Then cool.
Sift together the flour, cocoa powder, baking powder and salt and set aside.
Mix butter and brown sugar on a medium speed until fluffy. Mix in eggs and vanilla. Mix in chocolate (after it is cooled). Then mix in the flour and milk in two batches, alternating each time between the flour and milk.
Take this dough and divide into four sections, wrap in plastic and refrigerate for 2 hours or until firm.
Once they are cold. Take each and divide into small 1 inch balls. 1 inch is not that big. Dip each ball into sugar and then into confectioners sugar and place on a cookie sheet lined with parchment paper.
Bake for about 13-14 minutes or until they begin to crack. Let cool. Voila.