These tasty cookies are a snap to make, which is good, because they disappear quickly. You can make a variation of this recipe — Chocolate Nut Drops — by adding 1/2 cup finely ground or minced walnuts or pecans to the dough after adding the dry ingredients. Process to shape and bake the same as Chocolate Drops.

Preparation time: 20 minutes

Cooking time: 12 minutes

Yield: 4 dozen

Ingredients & Directions:

8 ounces bittersweet or semisweet chocolate, finely chopped

1/2 cup (1 stick) unsalted butter, cut into small pieces

1/2 cup superfine sugar

3 eggs

1-1/2 teaspoons vanilla extract

1-3/4 cups all-purpose flour

1/2 cup natural cocoa powder

Pinch of salt

1-1/4 cups confectioners' sugar, for garnish

1. Melt the chocolate and butter together in the top of a double boiler over hot water. Stir often with a rubber spatula or a whisk to ensure even melting. Remove the top pan of the double boiler and thoroughly dry the bottom and sides. Transfer the mixture to a large mixing bowl. Stir in the sugar and blend well. Add the eggs one at a time, stirring after each addition. Blend in the vanilla.

2. Sift together the flour, cocoa powder, and salt. Add to the chocolate mixture in four stages, blending well after each addition. Cover the mixture tightly with plastic wrap and chill for 1 hour.

3. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place 1 cup of the confectioners' sugar in a small bowl.

4. Pinch off walnut-size pieces of the dough and roll into balls. Roll each ball in the confectioners' sugar to coat completely. Arrange the balls on the cookie sheet, with 2 inches between them. Bake for 12 to 14 minutes, until firm.

5. Remove the cookie sheet from the oven and transfer the cookies to cooling racks. Dust the tops of the cookies with the remaining confectioners' sugar. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.