Step 1

1 Sift together the flour, baking powder and salt

Step 2

2 Heat a few inches of water in a medium saucepan over medium heat

Step 3

3 Combine the chocolate and butter in a heatproof bowl that is large enough to sit over the saucepan

Step 4

4 Heat just long enough for them to melt, stirring to incorporate

Step 5

5 Remove from the heat

Step 6

6 Whisk together the eggs and granulated sugar (by hand) in a mixing bowl until the mixture has lightened in color

Step 7

7 Add the cooled chocolate mixture, vanilla extract, cream and liqueur, stirring to incorporate, then gently and gradually fold in the flour mixture to form a soft dough

Step 8

8 Cover and refrigerate for at least 3 hours and up to overnight

Step 9

9 Preheat the oven to 350 degrees

Step 10

10 Line several baking sheets with parchment paper

Step 11

11 Place the sifted confectioners' sugar on a plate

Step 12

12 Shape a heaping tablespoon of dough into a ball, then roll to coat completely in the confectioners' sugar

Step 13

13 Repeat to use all of the dough, spacing the dough balls 2 inches apart on the baking sheets

Step 14

14 Bake one sheet at a time for 9 to 11 minutes; the cookies will be puffed and cracked but soft in the center

Step 15

15 Do not overbake

Step 16

16 Transfer to the stove top (off the heat)

Step 17

17 Cool for 2 minutes on the sheet, then transfer the cookies to a wire rack to cool completely before serving or storing