total time - 1 hr 3 min
prep - 20 min
servings - 5 doz. or 30 servings, 2 cookies each
WHAT YOU NEED:
Cookies
4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
2-1/2 cups flour
Glaze
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
6 squares BAKER'S Semi-Sweet Chocolate
MAKE IT:
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. Refrigerate 1 hour or until dough is easy to handle.
HEAT oven to 350 F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
BAKE 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks. Cool completely.
MICROWAVE COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is firm.
KRAFT KITCHENS TIPS
MAKE AHEAD: Place balls of cookie dough on waxed paper-covered baking sheets; freeze until firm. Transfer to freezer-weight resealable plastic bag; freeze up to 3 months. When ready to bake, place balls of dough on baking sheets. Bake in 350 F oven 10 min. or just until set. (No need to thaw dough first.)
VARIATIONS
Nut-Topped Chocolate Drops:Bake and glaze cookies as directed. Immediately top each cookie with 1 PLANTERS Pecan or Walnut Half. Let stand until glaze is firm.
Marshmallow-Topped Chocolate Drops: Omit chocolate glaze. Use kitchen shears to cut 30 large JET-PUFFED Marshmallows in half; dip cut-sides in colored sugar or sprinkles. Set aside. Bake cookies as directed. Immediately press marshmallow, sugared-side up, into top of each warm cookie while still on baking sheet. Let stand 1 min.; transfer to wire racks. Cool completely.
Caramel & Pecan-Topped Chocolate Drops: Cut 30 KRAFT Caramels in half; set aside. Bake cookies as directed. Immediately press 1 caramel half into top of each warm cookie while still on baking sheet. Let stand 1 min.; transfer to wire racks. Cool completely. Spread cookies with chocolate glaze as directed. Top each cookie with 1 PLANTERS Pecan or Walnut Half. Let stand until glaze is firm.
Peppermint-Topped Chocolate Drops: Omit chocolate glaze. Sprinkle coarsely chopped candy canes or peppermint candies over warm cookies. Let stand 1 min.; transfer to wire racks. Cool completely.
Figel Recommendations:
Mary recommends that you decrease the flour by cup to make these even more chewy
Janet recommends that you store in the refrigerator the glaze melts at room temperature
Rob & Sierra recommend that you downplay the flour as much as possible the real purpose of these is to deliver chocolate!