Double Chocolate Chunk Cookies

4 squares Baker’s® Semisweet Chocolate
½ cup margarine, softened
½ cup sugar
¼ cup packed brown sugar
1 egg
1 tsp vanilla
1 cup flour
½ tsp. baking powder
¼ tsp. salt
¾ cup chopped walnuts
4 squares Baker’s® Semisweet Chocolate

Melt 1 square chocolate in small microwavable bowl on HIGH for 1 to 2 minutes or until almost melted, stirring after each minute. Stir until
chocolate is completely melted. Cut 3 squares chocolate into large chunks; set aside.

Beat margarine, sugars, egg and vanilla until lightly fluffy. Stir in melted chocolate. Mix in flour, baking powder and salt. Stir in chocolate chunks and walnuts. Refrigerate 30 minutes.

Drop by heaping tablespoonfuls about 2” apart onto greased cookie sheets. Bake at 375° for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove and finish cooling on wire racks.

Melt 4 remaining squares chocolate in small microwavable bowl on HIGH 1 to 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Dip ½ of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm.

Makes about 2 dozen cookies

DOUBLE CHOCLATE CHUNK MOCHA COOKIES:
Prepare Double Chocolate Chunk Cookies as directed, adding 2 tbsp. instant coffee to the margarine mixture before beating.