Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups semi-sweet chocolate chips 1 cup chopped nuts (optional; if omitting, add 1 to 2 tablespoons of all-purpose flour) Instructions: Preheat your oven to 375°F (190°C). Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips and nuts (if using). Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Variations: Pan Cookie Variation: Preheat your oven to 350°F (175°C). Grease a 15 x 10-inch jelly-roll pan. Prepare the dough as above, then spread it into the prepared

pan. Bake for 20 to 25 minutes or until golden brown. Cool in the pan on a wire rack. Makes 4 dozen bars. Slice and Bake Cookie Variation: Prepare the dough as above. Divide it in half and wrap each half in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into a 15-inch log and wrap in wax paper. Refrigerate for 30 minutes. Preheat your oven to 375°F (190°C). Cut into 1/2-inch-thick slices and place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Makes about 5 dozen cookies. High Altitude Baking (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons of water with the flour. Reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.