4 squares unsweetened baking chocolate¾ cup (1½ sticks) butter (margarine: see tip)2 cups sugar3 eggs1 teaspoon vanilla2 cups flourGlaze1 tub (8 ounces) non-dairy whipped topping6 squares semi-sweet baking chocolatePreheat oven to 350 degrees. Microwave chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour, or until dough is easy to handle.Shape dough into 1-inch balls; place 2 inches apart on greased baking sheets.Bake 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely.Tip:For best results, use butter. If using margarine, add an additional ½ cup flour.For chocolate glaze, microwave whipped topping and semi-sweet baking chocolate on high for 1 minute; stir. Microwave an additional 30 seconds or until chocolate is melted and mixture is shiny and smooth.Let stand 15 minutes to thicken. Spread or drizzle over cooled cookies. Let stand 40 min. or until glaze is set.Makes: About 5 dozen or 30 servings, two cookies each.