8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

8 ounces bittersweet chocolate, melted and cooled

1/2 cup granulated sugar

1 cup powdered sugar

Whisk the flour, cocoa powder, baking powder and salt together in a medium bowl; set aside. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla, and beat until completely incorporated. Add the melted chocolate, and beat until completely incorporated. Gradually fold in the flour mixture until just combined.

Cover and refrigerate the dough until firm, at least 2 hours or up to overnight.

Remove the dough from the refrigerator. Arrange a rack in the middle of the oven and heat to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.

Place the granulated sugar and powdered sugar in separate small bowls. Scoop 1 tablespoon of the dough, form into a ball, and place on a plate. Repeat with the remaining dough.

Roll each ball in granulated sugar and then in powdered sugar to coat. Place on the baking sheet 2 inches apart. Bake for 10 to 12 minutes, until the cookies begin to spread and the tops split. Remove from the oven, and cool for a few minutes on the baking sheet; then transfer the cookies to wire cooling racks. Let the baking sheet cool, and then repeat with the remaining dough.

Recipe note: The cookies will keep in an airtight container for about one week.

(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)