Chocolate Sugar Cookies

• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 baker's unsweetened chocolate squares
• 1 cup butter or 1 cup margarine
• 1 1/2 cups sugar, divided
• 1 egg
• 1 teaspoon vanilla

1. Preheat oven to 375u0b0F.
2. Combine flour, baking powder and salt set aside.
3. Microwave chocolate and butter in large bowl on High for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add 1 cup of the sugar; mix well. Blend in egg and vanilla. Stir in flour mixture until well blended.
4. Refrigerate 15 minutes or until dough is easy to handle. Shape into 1 inch balls; rolling in remaining 1/2 cup sugar. Place 2 inches apart, on ungreased baking sheets. If flatter crisper cookie is desired, flatten with bottom of glass.
5. Bake 8-10 minutes or until set.
6. Cool on baking sheets 1 minute remove to wire racks to cool completely.
7. Chocolate Carmel Sugar Cookies: Omit 1/2 cup of the sugar prepare dough into balls as directed. Roll in 1/2 cup finely chopped pecans instead of sugar. Place 2 inches apart on baking sheets. Make indentation in each ball.
8. Bake as directed.
9. Microwave 1 bag (14 ounces) of Kraft caramels and 2 tablespoons of milk in microwaveable bowl on High for 3 minutes or until caramels are melted, stirring after 2 minutes. Spoon evenly into centers of cookies. Drizzle with melted Baker's semi-sweet baking chocolate.
10. Cool completely.

flour, baking powder, salt, chocolate squares, butter, sugar, egg, vanilla

Taken from www.food.com/recipe/chocolate-sugar-cookies-208036 (may not work)