Irresistible Chocolate Chip Cookies

These are terrific warm from the oven - don't get addicted!

1 cup butter
1 1/2 cups packed light brown sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 (12 ounce) package semisweet chocolate chips
1 cup chopped pecans or walnuts
1 cup confectioners' sugar

With an electric mixer, cream the butter, adding the brown sugar, egg and vanilla extract.

Combine the flour, baking soda, ginger, salt and cinnamon. Blend into the butter mixture. Stir in the chocolate chips and nuts. Chill until firm. (Can be refrigerated overnight.)

Preheat oven to 375 degrees F. Lightly grease cookie sheets.

Between palms of hands, roll small pieces of dough into 1-inch rounds and dredge in confectioners' sugar. Place two inches apart on prepared cookie sheets. Bake for 10 minutes. Remove from oven. Cool 5 minutes on cookie sheet before removing to racks. Store in an airtight container.

Yield: 6 dozen