4 (1-ounce) squares unsweetened baking chocolate
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups real semi-sweet chocolate chips
1/2 cup real semi-sweet chocolate chips
2 teaspoons shortening
Melt butter and unsweetened baking chocolate in 2-quart saucepan over low heat, stirring occasionally, 6-10 minutes or until smooth. Cool 20 minutes.
Combine melted chocolate mixture, sugar, 1 cup flour, cocoa, eggs, baking powder and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour and 1 1/2 cups chocolate chips. Cover; refrigerate at least 2 hours.
Heat oven to 350°F.
Shape level tablespoonfuls of dough into balls. Place 2 inches apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges are set and cookies begin to crack on top. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Microwave 1/2 cup chocolate chips and shortening in bowl 1 minute. Stir until chips are melted. Drizzle mixture over cooled cookies. Let stand at least 30 minutes or until chocolate is set.
- For a fresh-baked flavor after storage, place cookie on paper towel; microwave 5 seconds.
- Cookies can be sprinkled with sifted powdered sugar instead of chocolate drizzle.