YIELD Makes 20 cookies
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INGREDIENTS

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 ounces semisweet chocolate, melted
2‑1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

PREPARATION:

  1. Beat butter and sugar in large bowl at high speed of electric mixer until fluffy. Beat in egg and vanilla. Add melted chocolate; mix well.
  2. Add flour, baking powder and salt; mix well. Cover; refrigerate about 2 hours or until firm.
This recipe appears in: Chocolate Pretzel Cookies  /  Cookie Dough

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