Combine flour, baking powder and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add egg, chocolate and vanilla; mix well. Gradually add flour mixture, mixing well after each addition.
Divide dough into 4 equal portions; roll each into 5-inch-long rope. Roll, 1 at a time, in powdered sugar until evenly coated on all sides. Wrap individually in waxed paper. Refrigerate 2 hours or until firm.
Heat oven to 350ºF. Cut each log into 16 slices. Place, 2 inches apart, on parchment-covered baking sheets.
Bake 8 to 10 min. or just until tops are firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
Treat yourself on occasion to bite-size tastes of indulgent foods.
For best results, do not substitute margarine for the butter in cookie recipes since this will cause the dough to spread excessively on the baking sheet as the cookies bake.
How to Store the Cookies
Storing the cooled cookies in airtight plastic storage containers or resealable plastic bags will help keep them fresh longer. Metal tins are also good if the lids seal tightly. Let cookies cool completely before storing. Store crisp and soft cookies in separate containers or the crisp cookies will also become soft.
For crisper cookies, substitute turbinado sugar, or coarse sugar, for the powdered sugar.
Substitute 1/2 tsp. almond or peppermint extract for the vanilla.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 2 cookies 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.