1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2/3 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1/2 cup thick caramel ice cream topping
Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until melted and smooth. Remove from heat. Cool completely.
Add sugar, eggs, vanilla and salt to chocolate mixture; stir until well mixed. Add flour; stir until well mixed. Cover; refrigerate 4 hours or overnight until firm.
Heat oven to 325°F.
Shape rounded teaspoonfuls of dough into 1 1/4-inch balls. (Dust hands with powdered sugar, if necessary.) Roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or back of teaspoon. Bake 10-12 minutes or until slightly firm to the touch. Cool completely.
Press indentation again with thumb or back of teaspoon. Fill each indentation with
caramel ice cream topping.
For variety, fill each center with seedless raspberry jam instead of caramel.