Categories: chocolate, cookies, dessert

Ingredients

• 4 squares BAKER'S Unsweetened Baking Chocolate
• 3/4 cup (1-1/2 sticks) butter
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 2-1/2 cups flour
• 1 tub (8 oz.) frozen COOL WHIP Whipped Topping
• 6 squares BAKER'S Semi-Sweet Baking Chocolate

Directions

1. COOKIES: Preheat oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until dough is easy to handle.

2. SHAPE dough into 1-inch balls; place, 2 inches apart, on lightly greased baking sheets.

3. BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely.

4. GLAZE: Place frozen whipped topping and semi-sweet chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is shiny and smooth, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is set.

5. Nut-Topped Chocolate Drops: Bake and glaze cookies as directed. Immediately top each cookie with a pecan or walnut half. Let stand until glaze is set.

Email to a friend | Print this recipe | Back