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1
Melt the chocolate and shortening together over hot water, cool.
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2
Beat in the sugar until well blended. Add the vanilla.
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3
Beat in the eggs one at a time, mixing well after each.
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4
Sift together the flour, salt and baking powder, and stir into the chocolate mixture.
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5
Stir in the chocolate chips.
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6
Cover the bowl and chill for several hours or overnight.
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7
Divide the mixture in the bowl into halves, then each half into three equal pieces. Each piece makes one dozen cookies. Roll one piece into a log and cut log in half, then each half in half. Cut each small piece into thirds and you will have 6 dozen equal sized cookies.
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8
Roll each piece into a ball.
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9
I always mix these up in November and freeze them raw. Just set the balls on a wax-paper lined cookie sheet and set them in the freezer until they are hard. Now put the frozen cookies into a zip lock bag or rigid storage container.
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10
Now the fun part. If the balls are frozen roll each ball between your palms for a few seconds. Roll each ball in sifted powder sugar to coat thoroughly. Place the balls 2 inches apart on baking paper or lightly greased foil.
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11
Bake at 375u00b0F for 10 minutes. Check after 8 minutes, ovens vary quite a bit. The cookies will be very soft, but will become firm as they cool.
