Heat the chocolate and butter over a
low heat until smooth, stirring frequently. Remove from the heat. Stir
in the sugar, and continue stirring until dissolved.
Add the eggs, one at a time, beating
well after each addition, stir in the vanilla.
In a separate bowl, sift together the
flour, cocoa, baking powder and salt.
Gradually stir into the chocolate
mixture until just blended. Cover and chill for at least 1 hour.
Preheat the oven to 160oC/325oF/Gas
3. Grease two or three large baking sheets. Place the icing sugar
in a small, deep bowl. Using a teaspoon, scoop the dough into small
balls and roll in your hands into 4cm balls.
Drop the balls, one at a time, into
the icing sugar and roll until heavily coated. Remove each ball with a
slotted spoon and tap against the bowl to remove any excess sugar.
Place the baking sheets 4cm apart.
Bake the cookies for 10-15 minutes or
until the tops feel slightly firm when touched with your fingertips.
Remove the baking sheets to a wire rack for 2-3 minutes, then with a
palette knife remove the cookies to the wire rack to cool.