Chocolate Crinkle Cookies

4 tbsp unsalted butter
8oz semi-sweet chocolate chips
1/2 cup sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups flour
1/4 tsp salt
1/2 tsp baking powder
1 cup powdered sugar

In a bowl, over a saucepan of simmering water, melt together chocolate and butter. Remove from heat and set aside.

In a large bowl beat eggs and sugar until fluffy. Beat in vanilla extract and then stir in the melted chocolate and butter mixture.

Combine flour, salt and baking powder. Stir dry ingredients to the chocolate mixture stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours).

Roll dough into 1" balls. Place balls in powdered sugar to coat completely. Gently tap off excess sugar. Place on ungreased baking sheet about 2" apart.

Bake at 325 for 8-10 minutes or until edges are slightly firm but centers are still soft. Remove from oven. Cook for 1 minute on the tray before moving to a wire rack to cook.

These cookies are best if eaten the day they are baked but will last a couple days.