Brownie Drops

2 ounces unsweetened baking chocolate

1 cup granulated sugar

½ cup (1 stick) salted butter, softened

2 medium eggs

1½ teaspoons vanilla extract

1 cup plus 2 tablespoons all-purpose flour

3 tablespoons cocoa powder

½ teaspoon cinnamon

½ teaspoon baking powder

¼ teaspoon kosher salt

Powdered sugar, for dusting

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Put the chocolate in a microwave-safe bowl and melt it in the microwave for about 15 seconds. Stir, and if it is not melted put it back in for 15 more seconds. Allow to cool but do not let it become solid again.

2. Using an electric mixer, mix together the sugar and butter in a large bowl until pale and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.

3. Combine the flour, cocoa powder, cinnamon, baking powder and salt in a bowl and stir it together. Add slowly to the butter-sugar mixture with the mixer on low. Scrape the bowl once and mix one final time until all combined.

4. Drop tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are set, 8 to 10 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough. Once cool, sprinkle generously with powdered sugar.

Per cookie: 107 calories; 6g fat; 3g saturated fat; 24mg cholesterol; 2g protein; 14g carbohydrate; 9g sugar; 1g fiber; 70mg sodium; 11mg calcium.

Yield: 24 cookies