Source: u.dailynews.com - Recipe by Nancy Silverton and Mark Peel

Campanile restaurant is famous for these cookies.

8 ounces chocolate, coarsely chopped (Valrhona is best)
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts

Chill chocolate in refrigerator 2 to 3 hours.

Sift flour, baking soda and baking powder into a bowl and mix well.

Using paddle attachment of an electric mixer, beat unsalted butter in a mixing bowl at medium speed 3 to 5 minutes or until light and fluffy. Add granulated and brown sugar. Beat until blended.

Whisk egg and vanilla in a bowl until blended. Add egg mixture to creamed mixture and beat until blended, scraping side of bowl occasionally. Add 1/2 of flour mixture and beat until blended. Add remaining flour mixture and beat just until combined. Beat in walnuts and chocolate. Chill dough, wrapped in plastic wrap, 2 hours or until firm.

Line cookie sheet with parchment paper. Shape dough into 1 1/2-inch balls and arrange ball 2 inches apart on prepared cookie sheet. Press each ball lightly with palm of your hand.

Bake in preheated 325 degree F oven 8 to 10 minutes or until cookies have risen and cracked; do not overbake. Cool on cookie sheet 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.

Makes 2 to 3 dozen cookies.