Chocolate Crinkles

Melt your chocolate in a heatproof bowl over a pot of simmering water, stirring until it melts. Take off heat and let cool.

Sift together flour, cocoa powder, baking powder and salt in a medium bowl; set aside.

Mix butter and brown sugar on medium speed until pale and fluffy, about 2-3 minutes. Mix in eggs and vanilla, then add the melted chocolate. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk.

Divide the dough into 4 equal pieces. Wrap each in plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees.

Divide each piece into 1″ balls. Roll in granulated sugar to coat, then in confectioners’ sugar to coat again. Space 2″ apart on baking sheets lined with parchment paper.

Bake until surfaces crack—I baked mine for about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers for up to 3 days.