3 squares BAKER'S Unsweetened Chocolate
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
additional sugar

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter 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.

Heat oven to 375°F. Shape dough into 1" balls, roll in additional sugar.

Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.)

Bake 8-10 minutes or until set. Remove

Makes about 3-1/2 dozen cookies.

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) 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. Drizzle with melted BAKER'S Semi-Sweet Chocolate.

Makes about 4 dozen cookies.