8 oz (225 g) dark chocolate, chopped

1/2 cup (125 ml) unsalted butter

1 1/4 cups (310 ml) unbleached all-purpose flour

3/4 cup (180 ml) cocoa

2 teaspoons (10 ml) baking powder

1/4 teaspoon (1 ml) salt

2 eggs

1 3/4 cups (430 ml) brown sugar

1 cup (250 ml) icing sugar

In a double boiler, melt the butter and chocolate. Blend well. Let temper.

In a bowl, combine the dry ingredients.

In another bowl, beat the eggs and brown sugar for 1 minute. Add the chocolate mixture and beat vigorously for 2 minutes. Add the dry ingredients and blend until the dough is smooth. Cover with plastic wrap and refrigerate for 20 minutes.

Line a baking sheet with parchment paper. With about 15 ml (1 tablespoon) of dough, form into balls with your hands, then place on the baking sheet. Refrigerate 10 minutes.

With the rack in the middle position, preheat the oven to 180 ° C (350 ° F).

Dip the balls of dough in powdered sugar, a few at a time. Shake off the excess. Place on the baking sheet, leaving 3 inches between each cookie.

Bake for 8 to 10 minutes. Cool.

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