2 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
2 sqs. (2 oz.) unsweetened chocolate, melted and cooled
1 c. dairy sour cream
1 c. chopped nuts

In a bowl, combine flour, baking soda, baking powder and salt and set aside.

In a large mixer bowl, cream sugar and butter on low speed of electric mixer. Add eggs and vanilla; beat on medium speed until light and fluffy. Beat in cooled, melted chocolate and sour cream. Add flour mixture and beat on low speed until well mixed. With a spoon, stir in nuts. Cover and chill for 1 hour.

From a teaspoon, drop dough 2 inches apart onto a greased cookie sheet. Bake in 375 degree oven for 8-10 minutes. Remove cookies to a wire rack; cool. Frost with chocolate cream-cheese frosting, if desired. Store frosted cookies in your refrigerator. Makes about 60 cookies.

CHOCOLATE CREAM-CHEESE FROSTING:

In a mixer bowl, beat together until light and fluffy, one 3 ounce package of cream cheese (softened), 2 tablespoons butter (softened), 1 1/2 squares (1 1/2 ounce) unsweetened chocolate (melted and cooled), 2 tablespoons milk or light cream and 1/2 teaspoon vanilla. Gradually add 2 cups sifted powdered sugar, beating until smooth. Add a little more milk or powdered sugar if necessary for spreading consistency.