Moist and easy chocolate cookie.
Ingredients
3 ounces unsweetened chocolate
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
additional granulated sugar
Directions
- 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 blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes. Preheat oven to 375 F. Shape dough into 1″ balls; roll in additional sugar.
- Alternately, chill for one hour, then roll out to 1/4″ thick on a well-flourded board and cut with cookie cutters.
- Place 2 inches apart, on ungreased cookie sheets. If you are rolling the dough into balls and you desire flatter, crispier cookies, flatten them with the bottom of a drinking glass. Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks. Decorate with icing and sprinkles, if desired.
- JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.
- CHOCOLATE-CARAMEL SUGAR COOKIES: 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) caramel candies 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. Drizzle with melted semi-sweet chocolate.