Hints

• refrigerate the dough for 1 hour - this will produce thicker cookies, since they won't spread out as much
• bake in the center of a moderate oven to prevent the bottoms from getting too dark 

1. combine the flour, salt and baking powder;
2. cream the butter and sugars; mix in the egg and vanilla;
3. combine all the ingredients; refrigerate for 1 hour;
4. place the dough by spoonfuls on a non-stick cookie sheet;
5. bake in a 180° C (350° F) oven for 10-15 minutes or until the cookies are lightly browned; check often since they may bake more quickly for various reasons;
6. let cool before removing from the pan with a spatula.

Variations

• use 125 g (4 oz.) semisweet chocolate and 125 g (4 oz.) white chocolate
• use 250 g (8 oz.) semisweet chocolate and 250 g (8 oz.) chopped walnuts