200 gm semisweet chocolate
½ teaspoon baking powder
½ cup sugar
4 tablespoons unsalted butter
1 ½ cup all-purpose flour
¼ teaspoon salt
2 large eggs
2 teaspoons vanilla extract
1 cup icing sugar
1. Nicely chop the chocolate and place in a steel bowl along with butter (preferably room temperature).
2. Melt this chocolate and butter mixture by placing the steel bowl over a saucepan containing simmering water (double boiler).
3. Remove the bowl from heat as soon as the chocolate has melted. Keep aside.
4. Sift all-purpose flour, salt and baking powder together into another bowl and keep aside.
5. Beat the eggs and sugar with a wooden spoon or electric blender until light and fluffy.
6. Stir in the vanilla extract and melted chocolate.
7. Add the dry ingredients to this and mix thoroughly to resemble loose dough.
8. Move this dough into an airtight container and refrigerate for at least an hour until the dough is firm enough to shape into small balls.
9. Preheat the oven to 160 degree Celsius and place oven rack in the centre of the oven. Line a baking tray with parchment paper.
10. Sift the icing sugar into a shallow bowl. Scoop out a tablespoon of the dough and roll with your hands to resemble a ball.
11. Roll this ball in icing sugar thoroughly until no chocolate shows through. Place this sugar-covered ball on the baking sheet.
12. Repeat this process with the rest of the dough.
13. Make sure to leave 2 inches of space between each of the cookie dough balls.
14. Bake these for 8 to 10 minutes or until firm to touch.
15. Remove the tray from the oven and place on a wire rack to cool.