Double Chocolate Refrigerator Cookies

1/2 teaspoons Baking powder

1/2 teaspoons Salt

1/4 teaspoons Baking soda

1/4 teaspoons Cinnamon

1 cups Butter or margarine (softened)

1 cups Sugar

1 cups Brown sugar (firmly packed)

4 oz Semi-sweet chocolate (melted)

1 Egg

1 teaspoons Vanilla extract

2 cups Semi-sweet chocolate chips (preferrably miniature chips)

3 8 inch logs or rolls. If the dough is too soft to work with, chill for an hour before rolling. Wrap dough in wax paper or saran wrap, then wrap again in foil. Chill for 3 or more hours, or overnight. Pre-heat oven to

375F degrees. Slice logs into 1/4 inch slices using a sharp knife. Bake for 8-10 minutes on un-greased cookie sheets. Cool cookies on wire racks. Dough can be kept in refrigerator for up to

10 days or can be frozen for several months.