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Yield: About 6 dozen cookies
1-1/2 cups butter softened
1-1/4 cups granulated sugar
1-1/4 cups packed brown sugar
1 tablespoon vanilla extract
2 eggs
4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt (I used kosher; could have used a little more)
4 cups semi-sweet chocolate chips
2 cups coarsely chopped nuts, optional
Heat oven to 350°F.
In large bowl beat butter, sugars, vanilla and eggs on medium
speed or with spoon until light and fluffy. Stir in flour,
baking soda and salt (dough will be stiff). Stir in chocolate
chips and nuts.
On ungreased cookie sheet, drop dough by tablespoofuls or #40
cookie/ice cream scoop 2 inches apart. Flatten slightly.
Bake 11-13 minutes or until light brown (centers will be soft).
Cool 1-2 minutes; remove from cookie sheet to cooling rack.
Notes: Almost more chocolate chips than dough.
1-1/2 cups butter softened
1-1/4 cups granulated sugar
1-1/4 cups packed brown sugar
1 tablespoon vanilla extract
2 eggs
4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt (I used kosher; could have used a little more)
4 cups semi-sweet chocolate chips
2 cups coarsely chopped nuts, optional
Heat oven to 350°F.
In large bowl beat butter, sugars, vanilla and eggs on medium
speed or with spoon until light and fluffy. Stir in flour,
baking soda and salt (dough will be stiff). Stir in chocolate
chips and nuts.
On ungreased cookie sheet, drop dough by tablespoofuls or #40
cookie/ice cream scoop 2 inches apart. Flatten slightly.
Bake 11-13 minutes or until light brown (centers will be soft).
Cool 1-2 minutes; remove from cookie sheet to cooling rack.
Notes: Almost more chocolate chips than dough.
