• Measure out all ingredients and set aside. Leave eggs in fridge until needed.
• Coarsely chop 6 oz of the chocolate (one and a half bar's worth if using 4 oz bars) then finely chop the remaining 2 oz. Keep separate.

MICROWAVE METHOD

• In a microwave safe bowl, add butter and 6 oz chopped chocolate. Microwave for 30 minute increments. Stirring well between each. This typically takes 60-90 seconds total.

DOUBLE BROILER METHOD

• Arrange a heatproof bowl fitted over a saucepan filled about ½-¾ with water to make a double broiler. Ensure the water doesn't touch the bottom of your bowl, then heat the water to a low boil until simmering.
• Add butter to the bowl of your double broiler and top with the 6 oz of coarsely chopped chocolate. Leave the bowl over the simmering water, stirring occasionally (then often towards the end) until the ingredients are just melted.
• Immediately remove the bowl from atop your pan and set aside.

COOKIE DOUGH PREP

• Use a metal whisk or fork to stir in the granulated sugar to the bowl of melted butter and chocolate. Mixture will appear grainy.
• One by one add your cold eggs, vigorously whisking to temper the eggs into the chocolate mixture. Mix for about a minute with each egg, then an additonal minute at the end to fully incorporate. Dough will appear smoother and shinier. If very little room remains in your bowl, transfer to a larger bowl before adding vanilla, salt, and flour.
• Vigorously whisk in vanilla and salt, then *gently* mix flour into the mixture unil just combined.
• Fold in remaining 2 oz of finely chopped chocoalte.
• Cover and chill for a minumum of 3 hours or, overnight for advance cookie prep.

READY TO BAKE?

• Preheat oven to 350°F and place rack in center position. Line two large baking sheets with parchment paper.
• Place confectioner's sugar in a small-medium bowl, whisking or sifting if needed to remove any lumps. Place some granulated sugar in another bowl.
• Use an easy-release medium cookie scoop to scoop even portions of the chilled dough or use a tablespoon and an additional spoon to measure out your dough.
• Roll each into balls and generously coat each with granulated sugar first, then powdered sugar. I like to roll each around in the bowl until it's positively covered.
• Arrange, spaced, on parchment paper lined baking sheets and bake one sheet at a time. Bake each sheet of cookies at 350°F for 12 minutes, rotating the pan after 6 minutes. Cookies will spread and the powdered sugar will crack to look crinkled. Place the baking tray on a wire cooling rack and allow to cool on the pan for 2 minutes to crisp the bottom a little more, then transfer cookies with a spatula and place directly on the cooling racks. Repeat for the second tray of cookies.
• Allow to cool to room temperature and dig in! Fresh from the oven cookies will have a fudgy brownie-like taste and texture with a delightful crinkle topping of powdered sugar on top. Love them so!