For another soft-batch cookie recipe, see Giant chocolate chippers.
3 squares (1 ounce each) semisweet chocolate
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
3 tablespoons light corn syrup
1 teaspoon vanilla
1 cup chopped walnuts
Melt chocolate and set aside to cool. Combine flour, baking soda and salt,
and set aside. In mixer bowl, cream butter and sugar until light and
fluffy. Add corn syrup, then beat in eggs, one at a time, until well
combined. Add vanilla and cooled chocolate, mixing thoroughly. With mixer
on low speed, mix in dry ingredients until incorporated.
Drop by heaping tablespoonfuls onto greased cookie sheets. Bake in
preheated 375 oven for 8 to 9 minutes or until cookies are set. Makes 2
1/2 to 3 dozen cookies.