Instructions: Heat oven to 350 degrees. Chop chocolate into small bits. On top of the stove, set a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Melt the chocolate over medium heat. Set aside to cool.

Sift together the flour, cocoa, baking powder, and salt. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until well combined. Add the melted chocolate. Add the dry ingredients alternately with milk. Mix on a low speed until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

On a clean countertop, roll each portion of dough into a log 16 inches in length and about 1 inch in diameter, using confectioners sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes.

Cut each log into 1-inch pieces, and toss pieces in confectioners sugar, a few at a time. Using your hands, roll the pieces into balls. If any of the cocoa-colored dough is visible, roll dough in confectioners sugar again to coat completely.

Place the cookies on a Silpat-lined baking sheet two inches apart. Bake until the cookies have flattened and the sugar splits, 12 to 15 minutes. Transfer from oven to a wire rack, and let cool completely. Store in an airtight container for up to one week.

This recipe yields about 4 dozen cookies.

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