Instructions

1. Preheat oven to 325 degrees.
2. Line 2 baking sheets with parchment paper.
3. Whisk flour, cocoa, baking powder, baking soda, and salt together in medium bowl & set aside.
4. In large bowl whisk together brown sugar; eggs; and vanilla
5. Combine chopped chocolate, butter and lard in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
6. Whisk chocolate mixture into egg mixture until combined.
7. Fold in flour mixture until no dry streaks remain.
8. Cover and place in freezer for 30 minutes or until firm enough to work with.
9. Place granulated sugar and confectioners’ sugar in separate shallow dishes.
10. Working with 2 tablespoons dough at a time, roll into balls.
11. Drop dough balls directly into granulated sugar and roll to coat.
12. Transfer dough balls to confectioners’ sugar and roll to coat evenly.
13. Evenly space dough balls on prepared sheets.
14. Bake cookies about 12 minutes (depending on size)
15. Bake 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft, rotating sheet halfway through baking.
16. Let cool completely on sheet before serving.