Tuesday, February 2, 2010

Chocolate Cookies

4 squares Baker's Unsweetened Chocolate
3/4 c (1 1/2 sticks) butter
2 c sugar
3 eggs
1 tsp vanilla
2 1/2 c flour

1 tub (8oz) frozen Cool Whip
6 squares Baker's Semi-Sweet Baking Chocolate

PREHEAT oven to 350 degrees. Microwave unsweetened chocolate and butter in large micro-safe bowl for 2 min. (or until butter is melted). Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Cover and refridgerate 1 hour or until easy to handle. (I don't bother chilling the dough.)

SHAPE dough into 1-inch balls; place 2 inches apart on greased baking sheets. (I just use my Pampered Chef cookie scooper- I used the small sized one for the ones pictured above. Oh, and I don't bother greasing the baking sheet- works just fine.)

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

GLAZE TOPPING: PLACE frozen Cool Whip and Semi-Sweet chocolate in micro-safe bowl. Microwave on high 1 minute. Stir. Micro 30 seconds or until chocolate is melted and mixture is shiny and smooth. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is set.

MAKES 5 dozen or 30 servings, 2 cookies each.

MY VARIATIONS: I have never bothered to do the glaze- it's just more work. I like to put in chocolate chips and/or peanut butter chips. The ones in the picture have some milk-chocolate chips, some semi-sweets, and some peanut butters. Delish!!

Are you salivating yet? YUM-O!! Happy Valentine's Day!! Pin It

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