Chocolate Lace Cookies

Very rich, thin chocolate cookies.

8 TBS butter
4 oz unsweetened baker's chocolate
1 egg
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 c flour
1 1/2 c sugar

1) Preheat oven to 325 degrees
2) Melt butter and chocolate together in double boiler
3) Combine all other ingredients in a bowl
4) When smooth and completely melted, add chocolate/butter mixture to bowl with other ingredients
5) Mix together briefly. Mixture will be somewhere between solid and liquid. It should have lumps in it.
6) Spoon in scant teaspoons onto greased cookie sheet. Put only 5 or 6 on a sheet. Cookies expand when cooked!
7) Bake for 10 minutes. Watch closely to avoid burning!
8) Let cookies cool on the cookie sheet for 8 - 10 minutes before moving to cooling rack. They should be firm (not gooey) when you move them. Otherwise they will break.

Yield: About 30 cookies

Note: These cookies cook much better if you use a silpat instead of greasing the cookie sheet. They have a significantly lower chance of burning.