Title: Bittersweet Chocolate Chunk Cookies
Categories: Cookie
Yield: 3 Servings

1/2	c	Butter or margarine
1/2	c	Sugar
1/4	c	Packed brown sugar
1		Egg
1	ts	Vanilla
1	c	Plus 2 Tbsp unsifted flour
1/2	ts	Baking soda
1/2	ts	Salt
2/3	c	Chopped walnuts or pecans
8	oz	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 375-F 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

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