Chocolate Crinkles

• 2 cups plus 2 Tbs flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 3/4 cup sugar
• 3 large eggs
• 1 tsp vanilla
• 4 oz. unsweetened chocolate
• 1/2 cup powdered sugar

1. Mix flour, baking powder and salt. In a large bowl, beat butter & sugar w/ electric mixer until light and fluffy. Beat in eggs, one at a time, until mixture is pale yellow, then mix in vanilla and chocolate until well blended. Gradually add flour to mixture, mixing just until blended (If you over mix, cookies will be TOUGH).
2. Refrigerate 1 hour or overnight.
3. Heat oven to 350. Lightly grease cookie sheets. Shape dough into 1" balls. Roll in powdered sugar, place 1 1/2 " apart onto the pans. Bake 12 min., or until tops are puffed and cracked. DO NOT OVERBAKE. Remove from pans and cool. Stores up to three weeks if tightly covered with wax paper between layers.

flour, baking powder, ubc, butter, sugar, eggs, vanilla, unsweetened chocolate, powdered sugar

Taken from www.epicurious.com/recipes/member/views/chocolate-crinkles-1230890 (may not work)