Dark Chocolate Vanilla Cookies

With racks positioned in the upper and lower thirds of the oven, preheat the oven to 325°. Line a couple of baking pans with parchment paper. In a bowl, whisk together the flour, baking powder and salt for at least 20 seconds. Set aside.

Combine the dark chocolate, butter and vanilla extract in a medium bowl; place it over a pot of simmering water to gently melt the chocolate and butter. Remove the bowl from the heat.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and 1/3 cup sugar and whip on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. Gently stir in the melted chocolate mixture until combined. Stir in the flour mixture until just combined. Cover and refrigerate until firm (1 to 2 hours).

Pour the granulated sugar and confectioners' sugar in a separate small bowls. Form the chilled dough into 1 inch balls. Roll the balls in the granulated sugar, and then roll in the confectioners' sugar to coat. Place on the prepared baking sheets, spaced about 1 inch apart.

Bake for 6 minutes then rotate the cookies sheets and bake for another 6 to 8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don't overbake. Let the cookies cool on the baking pan until firm enough to handle, then transfer to a cooling rack.