Chocolate Snowcap Cookies

I am really excited about making these cookies tomorrow. My kids are too, can you tell?

Once baked and cooled these cookies will last a week in an air tight container. Only, they won't last a week. Trust me. They might last a weekend and that's if you have no company and a lot more self control than I do.

Chocolate Snowcap Cookies:

Makes about 11 dozen

Ingredients:

8 ounces bittersweet chocolate, melted and cooled slightly (2/3 bag choc. chips)

1 1/4 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, room temperature

1 1/3 cups light-brown sugar, firmly packed

2 large eggs

4 teaspoon pure vanilla extract

1/2 cup milk

1 cup confectioners' sugar, plus more for rolling

Directions:
Heat oven to 350°.
Chop chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water (or microwave on high, stirring every 30 seconds until melted). Be sure not to get even a DROP of water in the chocolate because if you do it will ruin it! Set aside to cool.

Sift together flour, cocoa, baking powder, and salt.
Beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add the melted chocolate.

With mixer on low speed, alternate adding the dry ingredients and the milk until just combined. The last addition of flour you will want to switch to a stiff spoon.

Dust hands with powdered sugar. Using a t-spoon dipped in powdered sugar, dip up balls of dough and roll them in more powdered sugar.

**Alternately or if your kitchen is warm, on a clean countertop sprinkled generously with powdered sugar, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using more confectioners' sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners' sugar, a few at a time. **

Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners' sugar again to coat completely.

Place the cookies 2 inches apart on a foil, parchment, or waxed paper-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.

Transfer from oven to a wire rack to let cool completely.

Note: I always end up having to chill the dough in the refrigerator for a few minutes before I roll them into balls. Otherwise the dough will stick to your hands like no tomorrow! But these are totally worth every bit of "trouble".