Recipe: Super Chocolate Chunk Cookies with Variations (Baker's recipe, 1980's)

SUPER CHOCOLATE CHUNK COOKIES

1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) butter or margarine, softened*
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tsp. vanilla
1 egg
1 (8 oz.) package Baker's Semi-Sweet Chocolate, cut into large (1/2-inch) chunks**
3/4 cup chopped walnuts (optional)

Mix flour with baking powder and salt; set aside.

Beat butter, sugars, vanilla and egg until fluffy. Blend in flour mixture. Stir in chocolate chunks and nuts. Chill dough at least one hour to prevent cookies from overspreading during baking.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Drop dough, 2 inches apart, using heaping tablespoons onto ungreased baking sheets.

Bake at 350 degrees F for 12 to 15 minutes or until lightly browned. Cool 2 minutes; remove from sheets and cool on racks.

*Do not use whipped butter or margarine.

**If desired, arrange additional 4-oz. Baker's Semi-Sweet Chocolate, cut into chunks on tops at cookies before baking.

VARIATIONS:

SUPER DOUBLE CHOCOLATE CHUNK COOKIES:
Melt one square (1 oz.) of the semi-sweet chocolate. Cool and add to the butter-sugar mixture. Cut remaining squares into chunks, Omit nuts.

CHOCOLATE DIPPED COOKIES:
Melt and cool 1 (4 oz.) package Baker's German Sweet Chocolate. Partially dip cooled baked cookies in melted chocolate; let stand until firm.

Makes 2 dozen (3-inch) cookies
Source: Magazine recipe clipping: Bakers Chocolate ad, 1980's