Instructions: For dough, sift flour with baking soda, salt; set aside.

In large, heavy saucepan on moderate heat, mix sugar, butter, water. Stir until butter melts. Add chocolate. Stir over heat until partially melted; remove from heat. Stir until chocolate is fully melted.

Transfer to large mixer bowl; let stand 5 minutes to cool slightly. At high speed, beat in eggs, one at a time. Reduce speed to low. Slowly add flour, scraping down sides of bowl with rubber spatula and beating just until absorbed. Let dough rest 10 minutes for easy handling.

Adjust rack high in oven. Preheat to 350 degrees. Line pans with parchment. Form dough into shiny, moist-looking balls by rolling a heaping teaspoonful of dough between palms for each cookie.

Place two inches apart on cookie sheet. Bake 12 to 13 minutes at 350, reversing pan position mid-time to ensure even baking. Do not overbake. Tops should feel dry but not firm. With wide metal spatula, transfer to rack. Cookies crisp as they cool.

Makes 48 cookies.

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