1 c. unsalted butter
1 1/2 c. firmly packed brown sugar
1 egg, room temperature
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1 (12 oz.) pkg. semi-sweet chocolate chips
1 c. chopped walnuts
1 c. powdered sugar

Cream butter using electric mixer. Beat in brown sugar, egg, vanilla. Combine flour, soda, cinnamon, ginger and salt. Blend into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm (can be prepared 1 day ahead.) Lightly grease cookie sheets. Break off small pieces of dough, roll between palms in 1 inch rounds. Roll rounds in powdered sugar. Arrange on prepared sheets, spacing 2 inches apart.

Bake at 375 degrees for 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container. Makes 6 dozen cookies.