Ingredients:

3⁄4 cup (1 1⁄2 sticks) butter

4 (1-ounce) squares unsweetened baking chocolate 

2 cups sugar

1 1⁄2 cups all-purpose flour 

1⁄2 cup unsweetened cocoa

4 eggs

2 teaspoons baking powder 

1⁄2 teaspoon salt

1 1⁄2 cups real semi-sweet chocolate chips

 

Drizzle:

1⁄2 cup real semi-sweet chocolate chips

2 teaspoons shortening

 

Directions:

Melt butter and unsweetened baking chocolate in 2- quart saucepan over low heat, stirring occasionally, until smooth (6 to 10 minutes). Cool 20 minutes.

Combine melted chocolate mixture, sugar, 1 cup flour, cocoa, eggs, baking powder and salt in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Stir in remaining flour and 1 1⁄2 cups chocolate chips by hand. Cover; refrigerate at least 2 hours.

 

Heat oven to 350°. Shape level tablespoonfuls of dough into balls. Place 2 inches apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are set and cookies begin to crack on top. Let stand 2 minutes; remove from cookie sheets. Cool completely.

 

Melt 1⁄2 cup chocolate chips and shortening in small microwave-safe bowl on HIGH for 1 minute. Stir until chips are melted. Drizzle mixture over cooled cookies. Let stand until chocolate is set (at least 30 minutes). Store in airtight container up to 3 days.

 

Makes 5 dozen cookies.

 

TIP: For fresh baked flavor after storage, place cookie on paper towel; microwave 5 seconds. High altitude: increase flour to 1 3⁄4 cups.

 

Nutrition Facts (1 cookie):

Calories 100; Protein 1g; Carbohydrate 14g; Dietary Fiber <1g; Fat 6 g; Cholesterol 20 mg; Sodium 50 mg