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1
Preheat oven to 350.
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2
Melt chocolate in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water.
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3
Set aside to cool.
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4
Into a small bowl, sift together flour, cocoa, baking powder, and salt.
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5
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy, 3 to 4 minutes.
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6
Add eggs and vanilla, and beat until well combined.
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7
Add melted chocolate.
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8
Add dry ingredients alternately with milk.
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9
Mix on low speed until just combined.
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10
Divide dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
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11
On a surface dusted with confectioners' sugar, use your hands to roll each portion of dough into a log 16-inches in length and about 1 inch in diameter.
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12
Wrap logs in plastic wrap, and transfer to a baking sheet.
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13
Chill for 30 minutes.
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14
Cut each log into 1-inch pieces, and toss pieces in confectioners sugar, a few at a time.
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15
Using your hands, roll the pieces into balls.
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16
If any of the cocoa-colored dough is visible, roll dough in confectioners sugar again to coat completely.
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17
Place cookies on parchment-lined baking sheets 2-inches apart.
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18
Bake until cookies have flattened and sugar splits, 12-15 minutes.
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19
Transfer to a wire rack, and let cool completely.
