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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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A recipe I found in the Baker's Desserts for Chocolate Lover's. Ingredients:
2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
4 baker's unsweetened chocolate squares |
1 cup butter or 1 cup margarine |
1 1/2 cups sugar, divided |
1 egg |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 375°F.
2. Combine flour, baking powder and salt set aside.
3. 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.
4. 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.
5. Bake 8-10 minutes or until set.
6. Cool on baking sheets 1 minute remove to wire racks to cool completely.
7. 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.
8. Bake as directed.
9. 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.
10. Cool completely.
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