This recipe makes two or three dozen cookies. Preparation and baking time: about 30 minutes. Chilling time: 30 minutes.

5 oz. unsweetened chocolate
5 oz. semi-sweet chocolate
1/4 c. butter
1 1/2 c. granulated sugar
1 1/2 c. firmly packed dark brown sugar
2 lg. eggs
2 tsp. vanilla extract
1 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 tbsp. milk
Sugar for sprinkling

Combine the chocolates and butter in a large heavy saucepan. Place over very low heat until melted. Remove from heat and gradually stir in sugars. Beat 1 egg lightly. Stir into chocolate mixture, then stir in the vanilla.

In a mixing bowl, sift together the four, baking soda, cinnamon and salt. Gradually stir this into the melted chocolate mixture, stirring until well blended. Form the dough into a ball, wrap with wax paper, and chill for 30 minutes.

Preheat oven to 375 degrees. Lightly grease baking sheets. Roll dough out between two sheets of wax paper to a thickness of about 1/8 inch. Use a heart-shaped cookie cutter to cut out the cookies and place them on the baking sheets. Beat the remaining egg with the milk. Brush dough surface with beaten egg mixture and sprinkle liberally with sugar.

Bake until the edges are browned, about 12 minutes. Cool cookies on pan for 5 minutes, then remove to wire racks to cool completely.