BITTERSWEET CHOCOLATE CHUNK COOKIES

½ c. butter or margarine ½ c. sugar ¼ c. packed brown sugar 1 egg 1 tsp. vanilla 1 c. plus 2 tbsp unsifted flour ½ tsp. baking soda ½ tsp. salt 2/3 c. walnuts or pecans, chopped 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. Per Serving (excluding unknown items): 495 Calories; 32g Fat (57.3% calories from fat); 2g Protein; 52g Carbohydrate; 0g Dietary Fiber; 145mg Cholesterol; 903mg Sodium. Exchanges: 1/2 Lean Meat; 6 1/2 Fat; 3 ½ Other Carbohydrates.