Earthquake Cookies~

Adapted Sharon Hoffman's mother's recipe

1/4 cup butter (the original recipe called for "butter the size of an egg")
2 ounces unsweetened chocolate
2 eggs
1 cup sugar
1 cup flour
1/8 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla

Gently melt butter and chocolate in microwave; stir till smooth.  Add sugar gradually, then use mixer to mix in eggs.  Sift dry ingredients, and add to the chocolate mixture.  Mix till just combined.  Add vanilla and mix into dough.  Refrigerate 20 minutes or more.

Preheat oven to 350º.

Roll tablespoonfuls of dough into balls; then roll into powdered sugar.  Bake 9-10 should be fudgy if not overbaked.

Makes 2 dozen.