Chocolate Crinkle Cookies

In a small stainless steel pot placed over another stainless steel pot with simmering water, melt the chocolate and butter. Remove from heat and leave to cool.

In a large mixing bowl, mix the eggs and sugar on high speed until pale and fluffy. This could take up to 5 minutes. Beat in the vanilla extract and the the chocolate.

Mix together the flour, salt and baking powder in a small bowl. Add the dry ingredients to the chocolate mixture until it is just comes together.

Cover the bowl in plastic wrap and place in the fridge for several hours.

Preheat oven to 325 degrees F and line two baking pans with parchment paper.

Put the powdered sugar on a large plate. Take the dough out of the fridge and using a teaspoon scoop out small amounts and form into about 1 inch balls. Repeat for all the dough. Roll the balls in the sugar and place on the baking trays. Bake for approximately 7 - 10 minutes.

Remove from oven and place on a wire rack to cool. Cookies are best the day they are made but will keep for a few days in an airtight container. They will freeze for about a month.