Preheat oven to 375°F.
Combine flour, baking powder and salt set aside.
Microwave chocolate and butter in large bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add 1 cup of the sugar; mix well. Blend in egg and vanilla. Stir in flour mixture until well blended.
Refrigerate 15 minutes or until dough is easy to handle. Shape into 1 inch balls; rolling in remaining 1/2 cup sugar. Place 2 inches apart, on ungreased baking sheets. If flatter crisper cookie is desired, flatten with bottom of glass.
Bake 8-10 minutes or until set.
Cool on baking sheets 1 minute remove to wire racks to cool completely.
Chocolate Carmel Sugar Cookies: Omit 1/2 cup of the sugar prepare dough into balls as directed. Roll in 1/2 cup finely chopped pecans instead of sugar. Place 2 inches apart on baking sheets. Make indentation in each ball.
Bake as directed.
Microwave 1 bag (14 ounces) of Kraft caramels and 2 tablespoons of milk in microwaveable bowl on High for 3 minutes or until caramels are melted, stirring after 2 minutes. Spoon evenly into centers of cookies. Drizzle with melted Baker's semi-sweet baking chocolate.