8 oz. Bittersweet Chocolate, finely chopped
1 1/4 c. Flour
1/2 c. unsweetened Dutch Process Cocoa
2 tsp. Baking Powder
1/4 tsp. Salt
1/2 c. Butter, softened
1 1/2 c. Brown Sugar, packed
2 Eggs
1 tsp. Vanilla
1/3 c. Whole Milk
1 c. Granulated Sugar
1 c. Powdered Sugar

Preheat oven to 350° F.
Melt chocolate over warm water. Set aside, let cool.
Sift together flour, cocoa, baking powder, and salt. Set aside.
Cream together butter and brown sugar, until pale and fluffy, approx. 2-3 minutes.
Mix in eggs and vanilla, followed by the melted chocolate.
Reduce mixer speed, mix in flour mixture in two batches, alternating with milk. Divide dough into 4 equal pieces.
Wrap each piece in plastic wrap and refrigerate until firm, approx. 2 hours.
Divide each piece into 16- 1″ balls. Roll each ball first in granulated sugar, then in powdered sugar.
Space 2″ apart on parchment lined cookie sheets.
Bake approx. 14 minutes, until surface cracks.
Let cool on cookie sheets before removing to wire rack.
Best stored between layers of waxed paper in airtight containers up to 3 days. Also freezes well.