3 squares Baker's Unsweetened Chocolate (I usually use semisweet though)
1 Cup (2 sticks) margarine or butter
1 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Microwave chocolate and margarine in large microwavable bowl on High 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, baking soda and salt. Refrigerate 30 minutes.
Preheat oven to 375 degrees F. Shape dough into 1 inch balls; roll about in the additional sugar. Place on ungreased cookie sheets. (If a flatter crisper cookie is dsired, flatten ball with bottom of drinking glass.)
Bake for 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks. Makes 3 1/2 dozen cookies.
To fill with Jam....Prepare Chocolate Sugar Cookie dough as directed; rol in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.
To fill with caramel.....Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) Kraft Caramels with 2 tablespoons milk in microwavable bowl on high 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. To trizzle with chocolate, place 1 square Baker's Semi-Sweet Chocolate in a zipper-style plastic sandwich bag. Close bag tightly. Microwave on High about 1 minute or until chocolate is melted. Fold down top of bag; snip a tiny piece off 1 bottom corner (about 1/8 inch). Holding top of bag tightly, drizzle chocolate through opening over cookies.
I got this recipe from Favorite Brand Name Cookie Collection.
I've made plain chocolate sugar cookies and the ones with the jam, but haven't made the caramel ones. It's a really good recipe.
Hope you enjoy!