Chocolate Crinkles

• 2 cups flour
• 2 tbsp. flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup butter
• margarine, softened
• 1-3/4 cup sugar
• 3 eggs
• 1 tsp. vanilla
• 4 squares unsweetened chocolate, melted
• 1/2 cup powdered sugar

1. Mix together flour, baking powder and salt.
2. In a large bowl, beat butter and sugar with electric mixer until fluffy.
3. Beat in eggs until mixture is pale yellow, then vanilla and chocolate until blended.
4. Gradually add flour mixture, mixing just to blend.
5. Refrigerate dough 1 hour.
6. Heat oven to to 350F.
7. Lightly grease cookie sheets.
8. Shape heaping teaspoonfuls dough into 1-1/4-inch balls.
9. Roll in powdered sugar.
10. Place 1-1/2-inches apart on prepared cookie sheets.
11. Bake about 12 minutes until tops are puffed and cracked.
12. (Do not overbake.
13. Cookies are soft when hot; firm and chewy when cool.)
14. Remove to rack to cool.
15. Store tightly covered up to 3 weeks with waxed paper between layers.
16. If you like, dip tops in powdered sugar before serving.

flour, flour, baking powder, salt, butter, margarine, sugar, eggs, vanilla, chocolate, powdered sugar

Taken from www.foodgeeks.com/recipes/1786 (may not work)