- 3/4 cup (butter, softened
- 1/2 cup (packed) golden brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 2/3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 14 ounces semisweet chocolate, coarsely chopped
- 1 cup coarsely chopped toasted walnuts
- Beat first 3 ingredients in large bowl until light and fluffy.
- Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended.
- Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.
- Preheat oven to 350°F. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Roll each ball in powdered sugar. Place on prepared baking sheets, spacing 2 inches apart.
- Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool 5 minutes.
- Serve with milk.