Instructions

1. In a microwave-safe bowl, melt the chopped chocolate in 30 second increments, stirring between each heating until melted smooth. Set aside.
2. In a standing mixer fitted with a paddle attachment, cream the butter and brown sugar until light and creamy, about 4 minutes. Add in the eggs one at a time, beating on medium speed between each addition.
3. In a medium bowl, mix together the flour, cocoa, baking soda, and salt. Alternate pouring the flour mixture and the melted chocolate into the sugar mixture, beating until just combined. Mixture should be slightly firmer than a brownie-batter consistency.
4. Place a cookie sheet on a work surface. Place a piece of plastic wrap on top of the entire surface. Using a leveled 1/4 cup ice cream scoop, scoop the dough onto the plastic wrap, creating 18 scoops of dough. Set another piece of plastic wrap tightly on top of the dough balls, sealing them from the air. Place in the freezer for at least 2 hours, preferably overnight.
5. Once chilled, pull the dough out of the freezer. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
6. Pour granulated sugar into a small bowl. Pour powdered sugar into a second small bowl. Roll each dough ball slightly with your hands, trying to make it as round as possible. Coat the ball in the granulated sugar, then the powdered sugar, and set on the cookie sheet. Repeat with remaining dough.
7. Cook for 20-25 minutes, or until the cookies have spread out and “cracked,” but are still slightly moist to the touch. Allow to cool for 10 minutes before setting on a cooling rack. Allow to cool completely before serving. …If you can handle it.