Bittersweet Chocolate Chunk Cookiescookies 1/2 cup butter or margarine 1/2 cup sugar 1/4 cup packed brown sugar 1 egg 1 teaspoon vanilla 1 cup plus 2 tbsp unsifted flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup 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 |
