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In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
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Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside.
Place demerara sugar in small bowl. Shape one portion of dough into 1/2-in balls. Shape the remaining portion of dough into 1-in balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet. Keeping the sized on different baking sheets, bake small cookies 8 minutes or until edges are set and tops are dry.. Bake larger cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies.
Transfer cookies to a wire rack, let cool.
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Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow color. It is suitable for a number of cooking and baking projects, and tends to be very popular as a sweetener for tea and coffee. Many grocers stock demerara sugar along with other specialty sugars, often in small packages for consumers who simply want to experiment with it. It is also ubiquitous in coffee houses, often in single serving packets along with other sweeteners.
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