Chocolate Cookies with a Crunchy Sugar Coating

Begin by filling a small saucepan with water and bring it to a boil. Once boiling, reduce the heat to low.

Place a heatproof bowl over the saucepan, ensuring it does not touch the water. This will be your double boiler setup.

In the bowl, add the broken pieces of dark chocolate. Stir occasionally until fully melted.

Add the butter in small pieces and mix until it is completely melted and incorporated with the chocolate.

Once the chocolate and butter are combined, add the brown sugar and stir well.

Add the eggs one at a time, stirring after each addition. Finally, mix in the vanilla extract for added flavor.

Carefully sift the flour and baking powder directly into the chocolate mixture.

Mix thoroughly until no lumps remain in the batter.

Incorporate the sea salt into the batter and mix well to combine.

Transfer the mixture into a separate bowl, cover it with plastic wrap, and refrigerate for at least 3-4 hours, or preferably overnight. This allows the dough to firm up for easier handling.

Once chilled, use your hands to form the dough into small, even balls, each weighing approximately 10-15 grams (0.35-0.5 ounces).

Place the dough balls on a baking sheet lined with parchment paper.

Roll each dough ball in powdered sugar until well coated.

Return the coated cookies to the refrigerator for another 30 minutes. This step is essential for achieving a perfect texture!

While the cookies chill, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

After the chilling period, line a baking tray with parchment paper and place the cookie balls on it, leaving 2.5 centimeters (1 inch) of space between them.

Bake the cookies for 10-12 minutes. The cookies will develop a delightful 'crunch' from the powdered sugar!

Once baked, remove the cookies from the oven and let them cool on a wire rack.

Enjoy the cookies with the signature crackling sugar on the outside and the delicious chocolate inside!