This is not a spur-of-the moment recipe, the dough must be chilled before baking. But even if you are pressed for time, making the dough one day and the cookies the next can be practical. Hint: to melt the baking chocolate without making another pot to clean--leave chocolate inside of the paper wrappers. Place over boiling water in top of double boiler, or inside inverted cover of a pan. Place over boiling water. You can put a tiny bit of foil under the chocolate. After the chocolate melts, scrape out of the paper into the bowl, using a spatula.
1/2 cup (1 stick) margarine
3/4 cup firmly packed brown sugar
2 squares unsweetened baking chocolate (melted)
1 teaspoon vanilla
1 3/4 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
non-pareils or chopped nuts (optional)
Cream magarine with sugar until combined. Beat in egg, chocolate and vanilla. Sift together the dry ingredients and gradually beat in. Form into two long rolls and wrap in wax paper. Chill overnight. Preheat oven to 350 degrees. slice dough into 1/4 inch slices, decorate with non-pariels or nuts if desired, and place on greased cookie sheets. Bake for 9 minutes. Cool on wire racks. Makes 5 dozen.