2 c. plus 2 tbsp. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter at room temperature
1 3/4 c. granulated sugar
3 lg. eggs
1 tsp. vanilla extract
4 (1 oz.) squares unsweetened chocolate, melted
1/2 c. 10X sugar

Mix flour, baking powder, and salt. In a large bowl beat butter and granulated sugar with electric mixer until fluffy. Beat in eggs until mixture is pale yellow, then vanilla and chocolate until blended.

Gradually add flour mixture, mixing just to blend. Refrigerate dough about 1 hour. Heat oven to 350 degrees. Lightly grease cookie sheets. Shape heaping teaspoonfuls dough into 1-inch balls. Roll in 10X sugar.

Place 1 1/2-inches apart on prepared cookie sheets. Bake about 12 minutes until tops are puffed and cracked. Do not overbake. Cookies are soft when hot, but firm and chewy when cool. Remove to rack to cool. Store tightly covered up to 3 weeks with waxed paper between layers.

If you like, dip tops in 10X sugar before serving. Makes 52 cookies.