1 c. butter
3/4 c. granulated and packed light brown sugar
2 eggs
1 tsp. each vanilla and salt
2 1/4 c. flour, divided
1 tsp. baking soda dissolved in 1 tsp. water
1 (12 oz.) pkg. semi-sweet chocolate pieces
2 c. (8 oz.) coarsely chopped walnuts

In large bowl cream butter. Gradually add sugars, creaming well. Beat in eggs and vanilla and salt. Stir in 1 1/4 cup flour, then soda. Stir in remaining flour just until blended. Fold in chocolate and walnuts.

Roll rounded teaspoon into balls (chill dough if necessary) or if preferred, drop dough by rounded tablespoon. Place 2 inches apart on foil-lined cookie sheet. With back of wet spoon flatten balls or mounds to about 1/2 inch thick.

Bake in upper third of preheated 375 degree oven 12 minutes or until lightly browned. Remove from oven. Cool 30 seconds or until firm enough to remove to rack to cool completely. Store airtight. Yield: 56 (3 inch) cookies.