Bittersweet Chocolate Chunk Cookies

1/2 c Butter or margarine

1/2 c Sugar

1/4 c Brown sugar; packed

1 Egg

1 ts Vanilla

1 c Plus 2 tbsp unsifted flour

1/2 ts Baking soda

1/2 ts Salt

2/3 c Walnuts or pecans; chopped

8 oz Bittersweet chocolate

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~ for 8-10 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 15-20 seconds. Recipes from Ghirardelli Chocolate Company of San Francisco -----