1 pk Semisweet chocolate — (8 1 Egg
-squares) 1 ts Vanilla
1/2 c (1stk) Margarine or butter, 1 c Flour
-slightly softened 1/2 ts Baking powder
1/2 c Granulated sugar 1/4 ts Salt
1/4 c Firmly packed brown sugar 1 c Chopped walnuts
Cut 4 squares of the chocolate into 1/2-inch chunks; set aside. Beat
margarine, sugars, eggs and vanilla until light and fluffy. Mix flour,
baking powder and salt. Stir in chocolate chunks and walnuts.
Refrigerate at least 30 minutes. Heat oven to 375~. Drop dough by
heaping teaspoonfuls, 2 inches apart, onto greased cookie sheets.
Bake 8 to 10 minutes or until lightly browned. Cool 5 minutes; remove
from cookie sheets. Cool on wire racks. Melt remaining 4 squares of
chocolate. Spread top half of each cookie with melted chocolate. Let
stand on wax paper until chocolate is firm. Makes 4 dozen.
NOTE: You can freeze homemade cookies in airtight containers or
freezer bags for up to 2 months. Just thaw 30 minutes, then serve.
Per cookie: Calories 75; fat 4.8 g; cholesterol 10 mg; carbohydrate
8.1 g; fiber 0.5 g; protein 1.1 g; sodium 37 mg; potassium 39 mg;
calcium 10 mg.
Yields
48 servings