Bittersweet Chocolate Chunk Cookies

Ingredients

110 gr butter
100 gr sugar
55 gr brown sugar
1 egg
4 gr vanilla
16 gr unsifted flour
2 gr baking soda
1 gr salt
80 gr walnuts
250 gr 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 190ÂșC 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 ----