2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks/8 oz./226g) unsalted butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)
1 (11 to 12 oz.) bag semisweet chocolate chips (I recommend Ghirardelli Double Chocolate Chocolate Chips)
Preheat oven to 375°F (190°C).
In a medium/large size bowl, combine flour with baking soda and salt; set aside.
With electric mixer, cream butter with sugar, brown sugar, eggs and vanilla.
Gradually blend dry mixture into creamed mixture. Stir in nuts (if using) and chocolate chips. Drop dough by tablespoons onto ungreased cookie sheets. Bake cookies in preheated oven for 9 to 11 minutes, or until golden brown.
Makes 4 dozen (2 1/2-inch) cookies.
Source: Kenny Woodall and Diana Baker Woodall
Date: February 10, 2002