Makes about 3 dozen cookies.

Note: This recipe must be prepared in advance. From "Cookie Love" by Mindy Segal with Kate Leahy (Ten Speed Press). Bake the cookies until just the edges are set and the tops no longer look raw. "The cookies dry out and lose their fudgy center if baked too long," Segal writes.

• 4 oz. unsweetened chocolate, chopped

• 4 eggs, at room temperature

• 1 tsp. vanilla extract

• 1 3/4 c. flour

• 1/4 c. Dutch processed cocoa powder

• 1 1/2 tsp. baking powder

• 1 tsp. kosher salt

• 1 tsp. sea salt flakes

• 1/2 c. canola oil or sunflower oil

• 1 3/4 c. granulated sugar

• 1 c. powdered sugar, sifted


In a double boiler over gently simmering water, melt chocolate, stirring occasionally with a rubber spatula. Remove from heat and keep warm.

Crack eggs into a small bowl and add vanilla extract.

In a medium bowl, whisk together flour, cocoa powder, baking powder, kosher salt and sea salt.

In a bowl of an electric mixer on low speed, mix canola oil (or sunflower oil) and granulated sugar for 1 minute. Add melted chocolate and mix to combine, about 30 seconds.

Scrape sides and bottom of bowl with a rubber spatula. Increase speed to medium and add eggs and vanilla extract mixture, one yolk at a time, mixing briefly (about 5 seconds) to incorporate each yolk. Scrape sides and bottom of bowl with a rubber spatula and mix for 20 to 30 seconds.

Reduce speed to low and add flour mixture all at once, mixing dough until it comes together but still looks shaggy, about 30 seconds. Do not overmix. Scrape bottom and sides of bowl with a rubber spatula and give one final stir to bring dough together.

Cover bowl with plastic wrap and refrigerate until dough is firm, at least 30 minutes or overnight.

When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.

Place powdered sugar in a bowl. Using a 1 1/2 tablespoon (3/4 ounce) scoop, portion dough into mounds and roll into balls. Coat balls completely and generously with powdered sugar (you will not use all the powdered sugar). Dough should resemble snowballs.

Space dough balls 2 inches apart on prepared baking sheets and add a generous pinch or 2 more powdered sugar to the tops. Bake for 8 minutes. Rotate pan, and bake until cookies form crinkles and are set in the middle, another 3 to 4 minutes. Remove from oven and let cookies cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.

Cookies can be stored in an airtight container at room temperature for up to 3 days. Dough can be refrigerated up to a week.