Soft & Chewy Chocolate Drops

Ingredients

• 4 oz baker's chocolate unsweetened
• 3 servings glaze 
• 0.8 cup butter 
• 3 servings grands flaky refrigerator biscuits 
• 3  eggs 
• 2.5 cups flour 
• 4 oz baker's semi-sweet chocolate (6 oz.)
• 2 cups sugar 
• 1 tsp vanilla 
• 8 oz cool whip whipped topping (Do not thaw.)

Equipment

• bowl
• baking sheet
• oven
• microwave

Directions

1. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
2. Add sugar; mix well. Blend in eggs and vanilla.
3. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.
4. Heat oven to 350F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
5. Bake 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks. Cool completely.
6. Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
7. Let stand 15 min. to thicken.
8. Spread over cookies.
9. Let stand until glaze is firm.