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1
Cream the butter until light.
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2
Gradually beat in the white and brown sugar (on low speed with a mixer if using one) until creamy and light.
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3
Beat in the egg and vanilla.
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4
Melt the chocolate in a small, heavy saucepan over very low heat.
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5
Stir chocolate into the butter mixture.
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6
Slowly stir in the salt and flour.
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7
Combine thoroughly.
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8
Stir in walnuts, if used.
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9
Shape into walnut-sized balls.
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10
Make an indentation with your thumb in each cookie.
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11
Bake at 350 for 10-12 minutes until just done.
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12
Cool on a rack.
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13
Tips: Do not overbeat cookie dough once the flour is added; the cookies will then be tough rather than tender.
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14
Microwave Directions:.
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15
Cream the butter until light.
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16
Gradually beat in the white and brown sugar (on low speed with a mixer if using one) until creamy and light.
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17
Beat in the egg and vanilla.
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18
Melt the chocolate in a microwave safe dish at MEDIUM power for 2 minutes.
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19
Stir into the butter mixture.
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20
Slowly stir in the salt and flour.
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21
Combine well.
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22
Stir in walnuts, if used.
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23
Shape into walnut-sized balls.
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24
Make an indentation with your thumb.
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25
Place 9 cookies in a circle on a microsafe tray or dish.
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26
Microwave at MEDIUM HIGH power for 2 1/2 minutes.
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27
The cookies will not appear moist but the bottoms will look fudgy.
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28
After a few minutes remove to rack to cool.
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29
Tips: Why not make this microwave version in the summer when you want to keep your kitchen cool!
