Recipes for those who can't wait for dessert

Chocolate Chunk Cookies

This cookie is for people who like a little decadence in their afternoon snack.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or
margarine, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
8 ounces bittersweet
chocolate, cut into 1/2-inch
chunks
1 cup walnuts, coarsely
chopped

1. Preheat oven to 375 F. Grease large cookie sheet.

2. On waxed paper, combine flour, baking soda and salt.

3. In large bowl, with mixer at medium speed, beat butter and sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then eggs, 1 at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in chocolate and walnuts.

4. Drop cookies by heaping measuring tablespoons, 2 inches apart, onto prepared cookie sheet. Bake cookies 10 to 11 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough.

Each serving: About 170 calories, 10g total fat (5g saturated), 26mg cholesterol, 130mg sodium, 19g carb., 1g dietary fiber, 3g protein.

For thousands of triple-tested recipes, visit our Web site a www.goodhousekeeping.com/ recipefinder/. Double Chocolate Cherry Drops

The slight tartness of the cherries provides a delicious contrast to the double dose of rich chocolate from semisweet chunks and cocoa.
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
1 cup (2 sticks) butter or
margarine, softened
1 cup sugar
1/4 cup light corn syrup
2 teaspoons vanilla extract
1 large egg
8 ounces semisweet or
white chocolate, cut into 1/2-
inch chunks
1 cup dried tart cherries

1. Preheat oven to 350 F.

2. On waxed paper, combine flour, cocoa and salt.

3. In large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in corn syrup, vanilla and egg until well-mixed. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in chocolate chunks and cherries.

4. Drop cookies by rounded measuring teaspoons, 2 inches apart, onto ungreased cookie sheet. Bake cookies 10 to 11 minutes or until tops are just firm. Transfer cookies to wire rack to cool. Repeat with remaining dough.

Each serving: About 85 calories, 5g total fat (3g saturated), 12 mg cholesterol, 50 mg sodium, 1g dietary fiber, 1g protein.

For thousands of triple-tested recipes, visit our Web site a t www.goodhousekeeping.com/ recipefinder/.