These are the best chocolate chunky cookies. Serve them warm with milk or coffee for a never-to-be-forgotten treat. Baking them in a jelly-roll pan makes them exceedingly simple to prepare...although they can be prepared as individual cookies, as well.

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

1 cup butter, at room temperature
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla

2 eggs
3 bars (5 ounces, each) Cadbury's milk chocolate,
or other good quality milk or semi-sweet
chocolate, coarsely chopped with a knife
1 1/2 cups chopped walnuts

Combine flour, soda, baking powder and salt in a bowl and stir to mix.

In the large bowl of an electric mixer, cream together butter, sugars and vanilla until mixture is creamy. Beat in eggs, one at a time, beating well after each addition. Beat in flour mixture until well combined. Stir in nuts and chocolate.

Spread batter (it will be thick) in a greased 10x15-inch jelly-roll pan and bake in a 375° oven for about 20 to 25 minutes or until top is lightly browned. Cool in pan and cut into 1 1/2-inch squares. Yields about 60 cookies.

Note: -The best way to chop the chocolate is to have it come to room
temperature and then coarsely chop it with a knife. You cannot use
the processor for this recipe.
-If you choose to make individual cookies, then drop the batter by the
teaspoonful on a buttered cookie sheet. Bake for about 8 to 10 minutes
or until very lightly browned.