The dough for these rich chocolate cookies is rolled in powdered sugar, then baked, resulting in a crackle-patterned exterior. We think of this cookie as a modern classic.

Preheat the oven to 350°F. Line 2 baking sheets or cookie sheets with parchment paper.

Melt gently in a double boiler or a heatproof bowl set over a pan of barely simmering water:

Set aside to cool slightly. Whisk together in a medium bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy:

Beat in:

Beat in one at a time just until combined:

Beat in the melted chocolate and the flour mixture until combined. Using a tablespoon, portion the dough and roll in:

Place on the prepared baking sheets 1 ½ inches apart. Sprinkle the top of each cookie with a pinch of powdered sugar. Bake until the cookies are cracked and slightly firm, about 10 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.