Snowy Brownie Drops

Step 1 -Place a heatproof bowl over a pot of gently simmering water. The water should not touch the bottom of the bowl.

Step 2 -Add the butter and 6 ounces of the coarsely chopped chocolate and heat, while stirring occasionally, until the ingredients are just melted. Avoid overheating as this may cause the ingredients to separate.

Step 3 -Transfer the bowl from the heat.

Step 4 -Add the granulated sugar to the chocolate mixture and whisk until grainy.

Step 5 -Add the eggs, 1 at a time, to the chocolate mixture and whisk until the egg is fully incorporated before adding the next egg, about 1-2 minutes per egg. The mixture should be smooth, shiny, and thick.

Step 6 -Add the vanilla and the salt and whisk to combine.

Step 7 -Gently add the flour, while whisking to combine.

Step 8 -Add the remaining finely chopped chocolate to the mixture and stir to combine.

Step 9 -Transfer the dough to a bowl and cover it.

Step 10 -Refrigerate the dough for at least 3 hours.

Step 11 -Position an oven rack in the center of the oven.

Step 12 -Preheat the oven to 350 degrees F.

Step 13 -Line two large baking sheets with parchment paper or silicone baking mats.

Step 14 -In a small bowl, add the confectioners' sugar.

Step 15 -Using a medium cookie scoop or a tablespoon, scoop out level portions of the dough and roll them into balls.

Step 16 -Roll the balls, one at a time, in the confectioners' sugar, making sure each one is well-coated.

Step 17 -Place the coated balls on the baking sheet, leaving about 2 inches between them.

Step 18 -Bake the cookies, rotating them halfway through, until flattened and cracked with the sides set and the centers still a little soft, about 12 minutes.

Step 19 -Transfer the baking sheets from the oven and let cool for 2 minutes.

Step 20 -Transfer the cookies to a cooling rack to cool completely.

Step 21 -Serve.