1 c. soft butter
1 c. sugar
1 tsp. vanilla
2 oz. unsweetened chocolate, melted and cooled
1 egg
2 1/2 c. flour
Finely ground pecans; optional

FILLING:

6 oz. chocolate chips (1 c.)
2 tbsp. white corn syrup
1 tbsp. water
1 tbsp. butter
1 tsp. vanilla

Mix all cookie ingredients together. Shape into 1 inch balls. (If desired, roll in finely ground pecans.) Make imprint in center of cookie. Bake at 375 degrees for 8-10 minutes.

Melt filling ingredients over boiling water. When cookies are cooled, spread in center. May be sprinkled with finely crushed pecans.