A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners’ sugar. The first layer ensures that the second one retains its snowy white appearance.

　　

Ingredients

makes about 5 dozen

　　8 ounces bittersweet chocolate, finely chopped

　　1 1/4 cups all-purpose flour

　　1/2 cup unsweetened Dutch-process cocoa powder

　　2 teaspoons baking powder

　　1/4 teaspoon coarse salt

　　1/2 cup (1 stick) unsalted butter, room temperature

　　1 1/2 cups packed light brown sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　1/3 cup whole milk

　　1 cup granulated sugar

　　1 cup confectioners’ sugar

　　

Step 1

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside and let cool. Sift together flour, cocoa powder, baking powder, and salt in a bowl.

　　

Step 2

With an electric mixer, beat butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in two batches, alternating with the milk. Divide dough into four equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.

　　

Step 3

Preheat oven to 350°F. Divide each piece into sixteen 1-inch balls. Roll in granulated sugar to coat, then in confectioners’ sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.

　　

Step 4

Bake until surfaces crack, about 14 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies