Ingredients

• 8 1-oz. squares (baker's) semi-sweet chocolate, divided
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup chopped walnuts or other nuts (optional)

Directions

Preheat oven to 375° F.

Chop 4 of the chocolate squares into small random bite-size chunks. Set aside.

In an electric mixer bowl, beat butter, granulated sugar and brown sugar on medium-high speed until smooth and creamy, stopping to scrape sides and bottom of bowl to incorporate all ingredients. Add egg and vanilla extract and beat again just until fully blended.

In a separate medium mixing bowl, whisk together flour, baking powder and salt. Add to butter and sugar mixture in electric mixer bowl and mix on slow speed and until well-blended. Remove bowl from electric mixer and manually stir in chocolate pieces (and nuts if you are using them).

Drop dough by heaping tablespoonfuls (about 1 1/4-inch balls) 2 inches apart onto greased baking sheets (grease with butter or nonstick spray). Bake for about 8 minutes or just until centers appear done. (Note: For a chewy cookie, bake only until lightly browned around the outer edges. For a crispier cookie, bake until entire cookie is light golden brown.)

Allow cookies to cool on baking sheets for 2-3 minutes, then carefully transfer cookies with a spatula to a wire cooling rack to completely cool.


Place the 4 remaining squares of chocolate in a heat-proof microwave bowl and heat in microwave on high for 1 1/2 to 2 1/2 minutes, or until almost melted, stirring after each minute. (Alternatively, you may slowly melt chocolate in a double-boiler, making sure water is steamy and hot but not boiling.) Remove nearly-melted chocolate from microwave and stir until completely melted. Dip 1/2 of each cookie into melted chocolate, then gently place on waxed paper until chocolate is firm. (Tip: Tilting the bowl of chocolate is helpful.)