Chocolate Crackle-Tops

7 ounces semi-sweet chocolate, chopped
3 1/2 ounces (scant half cup) butter
4 ounces (generous half a cup) superfine sugar
3 eggs
1 teaspoon vanilla extract
7 1/2 ounces 9scant two cups) plain flour (all-purpose)
1 ounce (1/4 cup) cocoa powder, unsweetened
1/2 tspn baking powder
pinch of salt
6* ounces/1 1/2 cups icing sugar (confectioners' sugar) for coating * I just used a couple of tablespoons of sugar and didn't coat so heavily.

In a pan set over a low heat, melt the chocolate and butter together until smooth, stirring frequently (I used a bowl in a pan of hot water).

Remove the pan from the heat, and stir in the sugar and continue stirring for 2-3 mins until the sugar dissolves. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Sift the flour, cocoa powder, baking powder and salt into a bowl. Gradually stir into the chocolate mixture in batches, until blended.

Cover the dough, cool and chill for at least 1 hour, until the dough is cold and able to hold its shape.

Preheat the oven to 325 deg F/Gas 3. Grease two or more large baking sheets.

Place the icing sugar in a bowl and using a small ice cream scoop or a spoon, scoop out chunks of the cold dough roughly the size of walnuts, and roll into balls in your hands. drop each ball into the icing sugarand roll until heavily coated. (I did mine lightly, as family haven't got a very sweet tooth). Remove with slotted spoon after tapping lightly against the side of the bowl to get rid of excess sugar. Place on a prepared baking tray about 1 1/2" apart.

Bake for about 10-15 mins, until the top feels slightly firm to touch. Remove baking tray and allow to cool for 2-3 mins, then slide cookies off to cool thoroughly on a wire tray.