In another bowl, using an electric mixer beat butter and light brown sugar until light and fluffy (3-4 minutes). Add eggs and vanilla. Beat until combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until combined. Divide dough into quarters, wrap with plastic wrap and chill in refridgerator until firm (at least 2 hours).

Preheat the oven to 350°F. Line baking sheets w/parchement paper (or use a SilPat). On a surface dusted with confectioner's sugar, use your hands to roll each portion of the dough into a log 16 inches in length and about an inch in diameter. Wrap logs in plastic wrap and return to the refridgerator to chill (at least 30 minutes). Cut each log into 1-inch pieces and toss in confectioner's sugar a few at a time, rolling to completely cover each ball. Place cookies on sheets 2 inches apart. bake until cookies have flattened and sugar splits (12-15 minutes).

Transfer to a wire rack and cool completely. Store in an airtight container for up to a week... if you don't eat them all first! Many thanks to my husband for test-driving this recipe for me!