Chocolate Puddles

1. 1

   In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until dough is stiff.

2. 2

   Meanwhile, for filling, heat chips and milk in a heavy saucepan over low heat until chips are melted, stirring constantly. Stir in nuts. Cover and refrigerate for 1 hour or until easy to handle.

3. 3

   Roll cookie dough into 1-1/4-in. balls. Place 2 in. apart on lightly greased

4. 4

   . Using the end of a wooden spoon handle, make an indentation in the center; smooth any cracks.

5. 5

   Roll filling into 1/2-in. balls; gently push one into each cookie. Bake at 375u00b0 for 8-10 minutes or until cookies are set. Remove to wire racks to cool.

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