Instructions: Beat first 3 ingredients in large bowl until light and fluffy. Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended. Stir in chocolate and walnuts.

Refrigerate dough until firm, about 1 hour.

Preheat oven to 350 degrees. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Place on sheets, spacing 2 inches apart. Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool for 5 minutes. Transfer cookies to racks and cool completely.

Sprinkle with powdered sugar. (Can be prepared ahead. Store in airtight container at room temperature 2 days or freeze up to 2 weeks.) Wrap in plastic to transport.

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