#937 - Chewy Chocolate Cookie Drops

(by Shirley McNevich)

4 squares Baker's unsweetened baking chocolate
1 1/2 sticks butter
2 cups white sugar
3 eggs
1 tsp. vanilla
2 1/2 cups flour
Glaze: 1 - 8oz. Cool Whip (FROZEN), 6 squares Baker's semi-sweet baking chocolate

In a microwave safe bowl add 4 squares Baker's chocolate and the butter--microwave on high for 2 minutes or until butter is melted. Remove from microwave--stir until chocolate is melted. Add white sugar--stir. Beat the eggs in a cup and add to chocolate mixture--stir. Add vanilla--stir. Add flour--mix well. Cover dough and refrigerate for 1 hour. Remove dough from refrigerator, shape and roll dough into 1" balls--place them 2" apart on greased cookie sheets. Bake at 350 degrees for 8 minutes or just until set--if you overbake them, they will not be chewy. Let stand 1 minute before removing from cookie sheets. Cool completely. Glaze: add the FROZEN Cool Whip and 6 squares Baker's chocolate in a microwave safe bowl--microwave on high for 90 seconds or until chocolate is melted. Stir--mixture should be smooth and shiny. Let the glaze stand 15 minutes to thicken. Spread glaze on cookies using a knife. Let cookies stand until glaze is set.