Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
For the best "crackle" effect, reroll balls in powdered sugar just before baking to cover any exposed dough.
Makes about 15 cookies
1. Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 2 minutes or until butter and chocolate are melted and smooth, stirring every 30 seconds. Stir in granulated sugar and next 2 ingredients until blended. Stir together flour, cocoa, and baking powder in a small bowl. Stir flour mixture into chocolate mixture until well blended. Cover bowl with plastic wrap, and chill 1 hour to 5 days.
2. Preheat oven to 350°. Carefully drop dough by level spoonfuls into powdered sugar, using a 1 1/2-inch cookie scoop, and roll to coat. Place coated cookies 1 inch apart on 2 parchment paper-lined baking sheets.
3. Bake, in batches, at 350° for 10 minutes or until cookies are crackled. Cool completely on a wire rack (about 20 minutes).