(Great for Christmas treats to hand out to neighbors. Makes a ton!)
4 squares Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
1 tsp. vanilla
2 cups flour
Glaze
1 tub (8 oz.) Whipped Topping (Do not thaw.)
6 squares Semi-Sweet Chocolate
COOKIES:
1. Preheat oven to 350°F.
2. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
3. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well.
4. Cover and refrigerate 1 hour or until dough is easy to handle.
5. Shape dough into 1-inch balls; place, 2 inches apart, on lightly greased baking sheets.
6. Bake 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely.
GLAZE: Place frozen whipped topping and semi-sweet chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is shiny and smooth, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is set.
Variations:
Prepare using one of the following options: Nut-Topped Chocolate Drops: Bake and glaze cookies as directed. Immediately top each cookie with 1 Pecan or Walnut Half. Let stand until glaze is set. Marshmallow-Topped Chocolate Drops: Omit chocolate glaze. Use kitchen shears to cut 30 large 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 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 Pecan or Walnut Half. Let stand until glaze is set. 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.
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