Adapted from Martha Stewart
8 oz. bittersweet chocolate, melted and cooled
1 ¼ cups all-purpose flour
½ cup Dutch process cocoa powder
2 teaspoons baking powder
½ cup, (1 stick), unsalted butter, room temperature
1 ½ cups dark brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup white chocolate chips
2 cups confectioners’ sugar, for rolling
1. Whisk together flour, cocoa powder, baking powder, and salt.
2. In a separate bowl, cream together the butter and sugar. Add the eggs and vanilla and beat until incorporated. Alternate adding the dry ingredients and milk to the butter-sugar mixture, and mix to combine. Add the white chocolate chips. Refrigerate dough, covered, for at least 2 hours.
3. Preheat oven to 350 degrees Fahrenheit. Scoop tablespoons of dough and roll into balls with wet hands to keep dough from sticking. Refrigerate dough balls for 30 minutes.
4. Roll each dough ball in powdered sugar, covering completely. Bake on a parchment paper lined cookie sheet for 12-15 minutes. Let cool completely