These are great and easy to make.

Chocolate Chubbies
6 (1-ounce) semisweet chocolate squares, chopped
2 (1-ounce) unsweetened chocolate squares, chopped
1/3 cup butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels
2 cups coarsely chopped pecans (toasted)
2 cups coarsely chopped walnuts (toasted)

INSTRUCTIONS:
Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly.

Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans, and walnuts.

Drop batter by tablespoonfuls 2 inches apart onto lightly greased baking sheets.

Bake at 325° for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool.Cherry Garcia Cookies

2 cups dried cherries

2/3 cup cherry brandy

1 cup butter -- softened

1 cup sugar

1 cup light brown sugar

2 egg

1 tablespoon vanilla

1/2 teaspoon almond extract

1/2 teaspoon salt

1 teaspoon baking soda

3 cups flour

1 1/2 cups white chocolate -- coarsely chopped

1 cup semisweet chocolate -- coarsely chopped

1 cup macadamia nuts -- coarsely chopped

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Plump dried cherries by covering with cherry brandy and let sit overnight or microwave enough to warm them and let them sit 20-30 minutes.

Cream the butter with the white and brown sugars. Blend in egg, vanilla and almond extract.

Fold in salt, baking soda and flour. Fold in cherries and brandy, white and dark chocolate and macadamia nuts. Batter should be soft.

Drop in generous tablespoons onto baking sheet, leaving space between dollops of batter.

Bake until lightly browned around edges - 12 to 14 minutes.