Soft and Chewy Chocolate Drops

By á-61816

Ingredients

• 4 squares Baker’s Unsweetened Chocolate
• 3/4 cup (1 1/2 sticks) butter
• 2 cups sugar
• 3 eggs 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 tub (8 oz.) cool whip whipped topping, do not thaw
• 6 squares baker’s semi-sweet chocolate

Preparation

Step 1

Heat the oven to 350 F.
Microwave unsweetened chocolate and butter in large microwaveable bowl on high for two minutes, or until butter is melted.
Stir until chocolate is completely melted.
Add sugar; mix well.
Blend in eggs and vanilla, stir in flour (do not overmix).
Refrigerate for 1 hour or until dough is easy to handle.
Shape into 1-inch balls; place balls two inches apart on lightly greased baking sheets
Bake for 8 minutes, or until set (do not overbake.) Let stand on baking sheet for 1 minute, transfer to wire racks. Cool completely
Microwave wool whip and semi-sweet chocolate in microwaveable bowl on high for 1 ½ minutes, or until chocolate is completely melted, stirring after 1 minute. Let stand for 15 minutes to thicken. Spread over cookies; let stand until firm.