Double Chocolate Crinkle Cookies

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Blue Bonnet® Regular Stick margarine, (1 stick)
1 cup granulated sugar
2 eggs
2 ounces unsweetened chocolate, melted and cooled
1/2 cup semi-sweet chocolate morsels
1/2 cup powdered sugar

Combine flour, baking powder and salt. Set aside.

In a large mixer bowl, beat Blue Bonnet and sugar with an electric mixer on medium speed until blended. Beat in eggs. Add melted chocolate and continue beating until mixture is smooth. Gradually beat in flour mixture. Stir in chocolate morsels. Cover and chill 1 to 2 hours or until easy to handle.

Preheat oven to 350F.

Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place balls 1 inch apart on an ungreased cookie sheet.

Bake 10 to 12 minutes or until edges are set and tops are crackled. Transfer to a wire rack and let cool.

Tip: To keep hands from getting sticky, coat with a light dusting of powdered sugar before forming balls.

Yield: about 3 dozen cookies
Source: ConAgra Foods