1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup white chocolate chips
1 cup confectioner's sugar
Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wraps and chill until firm, about 1 hour.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Put the confectioner's sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioner's sugar until well coated. Place 1 inch apart on the baking sheets.
Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 1 week.
Makes 24 cookies.
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