Chocolate Chunk Cookies

It has been cookie mania over here in my messy kitchen! I've made Potato Chip Cookies, Rosemary Butter Cookies, and these Chocolate Chunk ones. Of course, each one comes with it's own story, so here they are, one at a time.

We call these Mac Cookies because my grandmother, who we called Mac, made these by the thousand every time she visited us from Florida. They are by far the best thing she ever did for us kids, but hey, we'll take what we can get! The recipe is originally from the packaging of Baker's Semi-Sweet Chocolate, though they have changed the recipe since. I didn't add walnuts today, but I usually do (black walnuts when I can get my hands on them), or sometimes pecans. I get my chocolate from Trader Joes, and I use bittersweet, which is less sweet than semi-sweet. You can use either light or dark brown sugar, but I prefer dark. Especially if you add nuts, the batter seems extremely chunky, like there's not enough batter for the chunks of chocolate and nuts, but don't be alarmed! You can make small, bite sized cookies or huge ones and they will all be perfect, just adjust the cooking time a minute or so more or less.Chocolate Chunk Cookies
1-3/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
1 cup chopped toasted walnuts

HEAT oven to 375°F.

MIX flour, baking soda and salt in medium bowl; set aside.

BEAT butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Gradually beat in flour mixture. Stir in chocolate chunks and walnuts. Drop by heaping tablespoonfuls on to ungreased cookie sheets.

BAKE 12 to 13 minutes or just until golden brown. Cool on cookie sheets 1 minutes. Remove to wire racks and cool completely.