Combine the flour, cocoa, salt, and baking powder.
In another bowl, beat the soft butter, brown sugar, and granulated sugar until you obtain a fluffy and creamy texture, then pour in the vanilla extract and incorporate the eggs one by one.
Add melted dark chocolate, pour in the milk, brandy, add the dry ingredients and mix until combined.
Cover the dough with plastic wrap and refrigerate for 2-3 hours.
Shape into balls of 25 g each, roll them in powdered sugar, transfer them to a tray, leaving space between them, bake for 12 minutes, temperature 180 °C.
Serve the cookies cold or store them in a cake box.
Enjoy!
