1/2 cup (1 stick) margarine or butter, slightly softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
1 cup all-purpose flour
1/2 tsp. Calumet Baking Powder
1/4 tsp. salt
1 cup chopped Diamond Walnuts
Beat margarine, sugars, egg and vanilla until light and fluffy. Stir in 1 square melted chocolate. Mix in flour, baking powder and salt. Stir in chocolate chunks and walnuts. Refrigerate 30 minutes.
Heat oven to 375. Drop dough by heaping tablespoonfuls, about 2 inches apart, onto greased cookie sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove cookies and finish cooling on wire racks.
Melt an additional 4 oz. of chocolate to dip cookies into, if desired. Dip 1/2 of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm.