1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
1 cup coarsely chopped walnuts or pecans, divided
1 cup semi-sweet chocolate chunks, divided
2 bars (1.5-2 ounces each) favorite chocolate candy (see Cook’s Tip)
Preheat oven to 350°F.
Combine flour, baking soda and salt in bowl; mix well.
In bowl, beat butter and brown sugar until creamy. Add egg and vanilla; beat well.
Gradually beat in flour mixture.
Stir 2/3 cup of the nuts and 2/3 cup of the chocolate chunks into dough. Cut candy bars into small pieces, about the size of chocolate chunks; set aside.
Using a large scoop, drop 6 level scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.) Flatten scoops slightly with palm of hand.
Lightly press half of the remaining nuts, chocolate and candy into tops of cookies.
Bake 14-16 minutes or until cookies are almost set. (Centers will be soft. Do not overbake.)
Cool 7 minutes on cookie sheet. Using spatula, remove cookies to wire rack. Cool completely. Repeat with remaining dough.