Chocolate Sugar Cookies

A recipe I found in the Baker's Desserts for Chocolate Lover's.

• Ready In: 28 mins
• Serves: 21
• Yields: 42 cookies

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.