Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and corn starch; mix well. Stir in chocolate.
Roll dough into 60 (1-inch) balls; place, 3 inches apart, on baking sheets. Flatten slightly with bottom of glass.
Bake 13 min. or until centres are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.
Kraft Kitchen Tips!
Prepare as directed using Baker's Bittersweet Chocolate and 1 cup chopped pecans, stirring nuts into dough with the chocolate.
You'll know it's a special occasion when the aroma of this special cookie fills the house.
Adding cookies to the icing sugar while warm melts the sugar and creates a frosting-like coating.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 9 g
Cholesterol 35 mg
Sodium 90 mg
Carbohydrate 23 g
Fibre 1 g
Sugars 8 g
Protein 2 g
5 doz. or 30 servings, 2 cookies (29 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.