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Sunday, January 27, 2008 - 10:04 AM
This is a recipe I adapted from Baker's Chocolate's "Soft & Chewy Chocolate Drops"Prep: 20 min.
Total: 1 hr., 20 min. (including refrigerating)
Cookie Ingredients:
4 sq. BAKER'S Unsweetened Baking Chocolate
3/4 c. butter (1-1/2 sticks)
2 c. sugar
3 eggs
1 t. vanilla
2-1/2 c. flour
Frosting:
1 tub (8 oz.) frozen Cool Whip whipped topping
6 sq. BAKER'S Semi-Sweet Baking Chocolate (I used NESTLE'S Chocolate Chips)
Peppermint:
Leftover Christmas Candy Canes (or peppermint candies), crushed
Cookies: Preheat the oven to 350 degrees. Microwave unsweetened chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, and mix well. Blend in eggs and vanilla. Add flour and mix well. Cover and refrigerate for 1 hr. or until dough is easier to handle.
Shape dough into 1-inch balls, 2 inches apart on GREASED baking sheets.
Bake for 8 min. or until just set. (Do not overbake.) Let stand on baking sheet for 1 min. Transfer to wire cooling rack. Cool completely.
Frosting: Microwave frozen Cool Whip and semi-sweet chocolate on high for 1-1/2 min. or until chocolate is completely melted and mixture is shiny and smooth. Stir after 1 min. Let stand 15 min. to thicken. Spread over top of cooled cookies.
Take a pinch of crushed peppermint and sprinkle over frosted cookies.
(Makes approx. 60 cookies.)
A serving size is (2) cookies each.
1 tub (8 oz.) frozen Cool Whip whipped topping
6 sq. BAKER'S Semi-Sweet Baking Chocolate (I used NESTLE'S Chocolate Chips)
Peppermint:
Leftover Christmas Candy Canes (or peppermint candies), crushed
Cookies: Preheat the oven to 350 degrees. Microwave unsweetened chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, and mix well. Blend in eggs and vanilla. Add flour and mix well. Cover and refrigerate for 1 hr. or until dough is easier to handle.
Shape dough into 1-inch balls, 2 inches apart on GREASED baking sheets.
Bake for 8 min. or until just set. (Do not overbake.) Let stand on baking sheet for 1 min. Transfer to wire cooling rack. Cool completely.
Frosting: Microwave frozen Cool Whip and semi-sweet chocolate on high for 1-1/2 min. or until chocolate is completely melted and mixture is shiny and smooth. Stir after 1 min. Let stand 15 min. to thicken. Spread over top of cooled cookies.
Take a pinch of crushed peppermint and sprinkle over frosted cookies.
(Makes approx. 60 cookies.)
A serving size is (2) cookies each.
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