1 cup (2 sticks) butter or margarine, softened but not melted
3/4 cup granulated sugar (can substitute some Splenda for some sugar)
3/4 cup firmly packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12oz package) Nestle Toll House Semi-sweet chocolate morsels
1 cup chopped nuts (YUK!!! Omit the nuts!!)
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in a bowl.
Beat butter, sugar, brown sugar and vanilla in a large mixer bowl until creamy.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Gently fold in chocolate chips.
Drop by rounded tablespoon onto ungreased cookie sheets.
Bake for 9 to 11 minutes until golden brown.
Immediately move cookies to dish towel. This stops them from baking further and helps prevent blackened cookie bottoms.
COOKIE BAR VARIATION
Grease 15x10 jelly roll pan.
Spread dough into pan.
Bake for 20 to 25 minutes.
Cool on wire rack.
HIGH ALTITUDE (5200+ft) VARIATION
Bear lives on the High Plains of Colorado, so he has to do this.
Increase sifted flour to 2-1/2 cups
Add 2 tsp water with flour
Decrease sugars to 2/3 cup each
Reduce baking time about a minute
A note about cookie sheets: Cookie recipes always do better when using VERY shiny aluminum cookie sheets. Shiny aluminum cookie sheets do not accept or transmit heat as well as oxidized ones. So, the bottoms of the cookies are a bit more protected from the direct heat of the oven burners. Dull, oxidized cookie sheets will lead to cookies with burnt undersides. Bear has not had much luck with steel cookie sheets, either.