	Buy Now! Classic Batter Bowl $16.00

	Buy Now! Food Chopper $32.00

	Buy Now! Large Scoop $17.50

	Buy Now! Rectangle Stone $29.00

	Buy Now! Small Batter Bowl $12.50

	Buy Now! Small Micro-Cooker® $8.50

	Buy Now! Stackable Cooling Rack $15.50

Ingredients:


1 1/4	cups all-purpose flour
1/2	cup unsweetened cocoa powder
1/2	teaspoon baking soda
1/4	teaspoon salt
3/4	cup butter or margarine, softened
3/4	cup packed brown sugar
1	egg
1	teaspoon vanilla
2/3	cup semi-sweet chocolate morsels
4	ounces white chocolate for baking, melted

Directions:

Preheat oven to 350°F. In Small Batter Bowl, combine flour, cocoa powder, baking soda and salt; mix well. In Classic Batter Bowl, beat butter and sugar until creamy. Add egg and vanilla; beat well. Add flour mixture and chocolate morsels; mix well.
Using Large Scoop, drop 6 scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.)
Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not overbake.) Cool 5 minutes on Stone; transfer to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.
Chop white chocolate using Food Chopper. Place chocolate in Small Micro-Cooker®. Microwave on HIGH 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Drizzle cookies with melted chocolate; allow chocolate to set completely.

Yield: approximately one dozen large cookies