Super Chocolate Chunk Cookies
Margarine or butter,
Firmly packed brown sugar
Cut 4 squares of the chocolate into 1/2-inch chunks; set aside.
Beat margarine, sugars, eggs and vanilla until light and fluffy.
Mix flo baking powder and salt. Stir in chocolate chunks and walnuts.
Refrigerate 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 cook 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 fiber 0.5 g; protein 1.1 g; sodium 37 mg; potassium
39 mg; calcium 10 mg.