Chocolate Dunk Cookies

Preheat oven to 375. Combine flour, soda and salt; set aside. Coarsely chop *5 oz. (5 squares) chocolate; Set aside. Beat margarine, brown sugar and Splenda on medium until light and fluffy. (Remember Splenda takes longer to become fluffy) Add egg and vanilla; mix well. Gradually add dry mixture, beating just until blended. Stir in chopped chocolate and nuts. Drop by heaping Tbls. onto ungreased baking sheet two inches apart. Bake 11 to 12 minutes or until lightly browned. Cool one minute on pan, then remove to wire rack to cool completely. Place remaining 3 oz. chocolate in small bowl: Melt in microwave. Dip one half of each cookie in melted chocolate. Place in single layer on waxed paper. Let stand until chocolate sets. Yield 3 doz. Exchanges 1 starch, 1 fat.