Presenting the ultimate treat for the die-hard chocolate fan….

　　

Ingredients

Makes about 36 cookies

　　1 1/4 cups all-purpose flour

　　2 tablespoons unsweetened Dutch-process cocoa powder

　　1 teaspoon baking powder

　　3/4 teaspoon salt

　　1 pound fine-quality bittersweet chocolate (not unsweetened)

　　1 stick (1/2 cup) unsalted butter

　　1/2 cup sugar

　　3 large eggs

　　

Step 1

Preheat oven to 350°F. and line a large baking sheet with parchment paper.

　　

Step 2

Into a bowl sift together flour, cocoa and baking powders, and salt. Coarsely chop chocolate. In a double boiler or a large metal bowl set over a saucepan of barely simmering water melt butter with three fourths chocolate, stirring until smooth.

　　

Step 3

Remove chocolate mixture from heat and stir in sugar. Stir in eggs 1 at a time until combined well and stir in flour mixture until just combined. Chill dough, covered, at least 10 minutes and up to 1 hour.

　　

Step 4

Drop rounded tablespoon measures of dough about 1‚ inches apart onto baking sheet and stud each cookie with a few pieces remaining chocolate. Bake in middle of oven 10 minutes, or until just set. Cool cookies on sheet on rack 5 minutes and transfer with a spatula to rack to cool completely. Make more cookies with remaining dough in same manner. Cookies may be kept in an airtight container at room temperature 3 days.