2/3 c. butter (10 tbsp. plus 2 tsp.), at room temp.
2/3 c. granulated sugar
1/3 c. packed dark brown sugar
1 lg. egg
1 tsp. vanilla
2 sq. (1 oz. each) unsweetened chocolate, melted
1 1/2 c. all-purpose flour
1 1/2 bars (3 oz. each) Swiss dark chocolate, chopped in 1/2 inch pieces
1 bar (3 oz.) white chocolate, chopped in 1/2 inch pieces

Heat oven to 325 degrees F. Lightly grease two 17x14 inch cookie sheets. In large bowl of electric mixer beat butter, sugars, egg, vanilla and melted chocolate at medium-high speed until fluffy. Reduce mixer speed to low, add flour, increase mixer speed gradually and beat just until blended. Stir in dark and white chocolate. Drop heaping tablespoonfuls dough 2 1/2 inches apart onto prepared cookie sheets. Bake one sheet at a time 17 minutes or until tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely. Makes 22 (2 pounds).