Double Chocolate Chunks

I found this cookie recipe in one of the MANY cook books i have.. and its AMAZING. I guess I really am a mom when i spend part of the day browsing cook books looking for good eateries. :)

AND Just cause I am a choco-holic and I am a nice person I shall share the recipe with YOU. Yes, YOU! :)

Double-Chocolate Chunk Cookies
Prep: 30 min Bake 25 min per batch (that varies ill explain below)
Makes about 18 cookies (if poured at the 1/4 cup I make mine smaller)

What you need:
2 cups all-purpose flour
1 tsp baking soda
1 package semisweet chocolate chunks OR 12 ounces coursely chopped semisweet chocolate (2 cups)
1 Cup butter or margarine (2 sticks) SOFTENED!
2/3 cup packed light brown sugar
1/3 cup granulated sugar
2 tsp vanilla extract
1 large egg
2 cups walnuts (8 ounces) coarsely chopped *optional*


1. Preheat your oven to 350 degrees. In a medium bowl combine flour, baking soda, and salt.
2. In heavy 1 quart saucepan, melt 1 cup of the chocolate chunksover LOW heat, stirring frequently, until it is all smooth. Remove from heat; cool to room temp.
3. In a large bowl, with your mixer on low, beat the buter, brown and granulated sugar, and vanilla extract until crumbly. Add the melted chocolate snd egg; beat until well blended, occasionaly scraping the sides of the bowl with a rubber spatula. With a wooden spoon, stir in flour misture until well blended. *you dont want to use the beaters because they will put too much air in your batter* Stir in the rest of the chocolate chunks and walnuts if desired.
4. Drop dough by level 1/4 cups*** about 3 inches apart on an UNGREASED large cookie sheet. Bake cookies until edges are set but centers are still soft, 25 to 30 min. With WIDE spatula transfer cookies to wire rack to cool completely.
5. Repeat with remaining dough.

*** I only did about a heaping tabespoon of dough. Then i only cooked them for about 12 min. This yeilded about 3 dozen or so cookies and they went a lot farther and were still jsut as yummy. :)

The thing about cookies with chocolate in the batter is that they BURN really really fast if cooked to long. So i suggest if you do the 1/4 cup of batter per cookie you watch them. I cooked my first batch for 15 min and they were crispy. :) You know that wonderful burnt taste. LOL So head my warning! :)

Well thats it for now. Oh the batter is completely refridgerateable *spelling??* . Just put in tupperware container or leave in bowl and cover with plastic wrap. I did this and used it a couple days later, but i suggest pulling out about 30 to 45 min prior to when you want to bake them. The dough gets hard in the fridge. :) Very Hard. LOL I broke a spoon in the batter trying to scoop before i let it sit. Im a silly girl. :)

ENJOY! And let me know how they turn out for you!!!!