Delicious, peculiar cookies, origin unknown, but marked in one of my old recipe scrapbooks: "Very nice!" Don't use choc chips in these cookies unless you have no other way out: the reason is that the uneven chocolate bits from the slabs melt, and add a delicious taste, whereas choc chips won't melt. You will absolutely have chocolate "dust" in your processor as well as choc chunks of all sizes, but no matter, use it all. The cookies are inclined to spread ... so put the little balls well apart. They come out crunchy and very tasty -- but no-one said this was a health cookie! I've just made them, decided to leave out the brown sugar and I added a teaspoon of baking powder ... don't. They spread out and came out in flat shapes more like a Picasso nightmare than dream cookies. But the taste is still fantastic!