"Cracked" Chocolate Cookies

Melt the chocolate and butter in a double boiler.

In a bowl, combine flour, salt, and baking powder, then sift together.

In a separate bowl, whip eggs until foamy, then gradually add sugar in two additions along with vanilla sugar, whipping until the mixture doubles in volume and falls from the beaters in a thick ribbon that holds its shape for a few seconds.

Add the melted chocolate to the eggs one spoonful at a time while mixing, then incorporate the flour in 2-3 additions, mixing well after each.

Chill the dough in the refrigerator for 5-6 hours, or preferably overnight.

Preheat the oven to 340°F (170°C).

Remove the dough from the refrigerator and shape into balls about 1 inch (2.5 cm) in diameter.

Roll the balls in powdered sugar, tap off any excess, and place on a baking sheet lined with parchment paper.