Recipe - Bittersweet Chocolate Chunk Cookies

One half cup Butter or margarine
One half cup Sugar
One fourth cup Packed brown sugar
1 Egg
1 teaspoon Vanilla
1 cup Plus 2 Tbsp unsifted flour
One half teaspoon Baking soda
One half teaspoon Salt
2/3 cup Chopped walnuts or pecans
8 ounce Ghirardelli Bittersweet
Chocolate

DIRECTIONS: For food processor method, place butter (cut up), sugar, brown
sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or
in a mixer, cream softened butter with same ingredients.) Stir flour with
baking powder and salt; blend into creamed mixture. Add nuts. Chop
chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon
onto ungreased baking sheets. Bake at 375F for 8 to 10 minutes or until
light golden brown. Cool on racks. These cookies are delicious served warm
when the chocolate is still soft. To reheat cookies in the microwave,
process 2 or more cookies for 15 to 20 seconds.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini