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Recipe #318 from 591 Chocolate Recipes: The Ultimate Chocolate Recipe Book. Bittersweet Chocolate Chunk Cookies Ingredients: 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 Instructions: 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 degrees 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 |