- 2 1/4 cups unsifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 12 ounces GUITTARD SEMISWEET CHOCOLATE CHIPS
- 1 cup chopped walnuts (optional)
Preheat oven to 375ºF. In a small bowl combine flour, baking soda and salt; set aside.
In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.
Makes 7 dozen 2-inch cookies
NOTE: I used a slightly larger ice cream scoop to measure out the dough. I made about 3 dozen 4-inch cookies, and they baked for 13 minutes.