CHOCOLATE CHIP COOKIES

MAKES ABOUT 6 DOZEN COOKIES

I guess everyone has their favorite chocolate chip cookie recipe. This is mine. For optimum flavor, use a good quality chocolate. Toasting the walnuts also adds flavor. Toast 1-1/2 cups walnut halves or pieces on a baking sheet in a 350° F oven for about 7 minutes, being very careful not to let them burn, and then chop. You should end up with 1 cup chopped nuts.

INGREDIENTS

2-1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup sugar

3/4 cup brown sugar

2 teaspoons vanilla extract

2 large eggs

1 bag (11 to 12 ounces) semi-sweet or bittersweet chocolate chips

1 cup chopped toasted walnuts

Preheat oven to 375° F. Combine flour, baking soda and salt; set aside. Combine butter, sugar, brown sugar and vanilla; beat until creamy. Add eggs and beat until well combined. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by teaspoons onto ungreased cookie sheets. Bake 8-10 minutes.

PAN COOKIE VARIATION

Prepare dough as directed above. Spread into greased 15-1/2 x 10-1/2 x 1-inch baking pan. Bake at 375° for 20-25 minutes. Cool; cut into squares.

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