Chocolate Crackle-Tops - cooking recipe

Ingredients

7 ounces semisweet chocolate, chopped
1/2 cup butter or 1/2 cup margarine
1/2 cup sugar
3 medium eggs
1 teaspoon vanilla extract
2 cups flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 1/2 cups powdered sugar (approx)

Preparation

In a medium saucepan over low heat, melt the chocolate and butter until smooth, stirring frequently. Remove from heat; stir in sugar and continue stirring 2-3 min or until sugar dissolves. Add eggs one at a time, beating well after each addition; stir in vanilla.
In a separate bowl sift together flour, cocoa, baking powder and salt. Gradually stir into the chocolate mix in batches, until just blended. Cover dough and refrigerate for at least 1 hour, until the dough is cold and holds its shape.
Preheat oven to 325 deg. Grease two or more large baking sheets. Place powdered sugar in a small, deep bowl. Using your hands scoop cold dough into small balls and roll into 1 1/2 in balls. Drop each ball into the powdered sugar and roll until heavily coated. Remove with a slotted spoon and tap against the side of the bowl to remove excess sugar. Place on the baking sheets 1 1/2 in apart.
Bake for 10-15 min or until tops feel slightly firm when touched. Place baking sheet on wire rack for 2-3 min, then remove cookies and cool on rack completely.