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Bittersweet Chocolate Chunk Cookies

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      Title: BITTERSWEET CHOCOLATE CHUNK COOKIES
 Categories: Ghirardelli, Cookies
      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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