Dark Chocolate Chunk Cookies

Dark Chocolate Chunk Walnut and Raisins Cookies:

²⁄₃ C. butter
²⁄₃ C. sugar
1 t. vanilla
1 bar (3 oz.) Swiss Dark Chocolate cut in ½" pieces
¾ C. each raisins and coarsely chopped walnuts
½ C. brown sugar
1 large egg
1 ½ C. flour

Lightly grease cookie sheet. Heat oven to 325°. Scoop dough with 2 T. capacity ice cream scoop (One and ¾" across) for perfectly shaped cookies. Cookies will be better if dough is chilled for several hours. Drop 2 ½" apart. Bake on middle rack 17 minutes. Makes 2 lbs. or 22 cookies at 173 calories. Refrigerate.

Dark Chocolate Chunk Pecan Cookies:

²⁄₃ C. butter
²⁄₃ C. sugar
1 t. vanilla
3 bars (3 oz. each) Swiss Dark Chocolate cut 1/2" pieces ²⁄₃ C. coarsely chopped pecans
½ C. brown sugar
1 large egg
1 frac12; C. flour

Heat oven to 325°. Lightly grease sheet. Chill dough several hours. Bake 17 minutes.
Makes 22 (Two lbs.) 209 calories each. Refrigerate.