Ingredients:

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12 oz) semi-sweet chocolate morsels

1 cup chopped nuts*

Instructions:

  1. Preheat oven to 375°F.
  2. Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by round tbsps onto un-greased baking sheets.
  3. Bake for 9-11 mins or until golden brown. Cool on baking sheets for 2 mins; remove to wire racks to cool completely.
  4. Pan Cookie Variation: Preheat oven to 350°F. Grease 15×10″ jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20-25 mins or until golden brown. Cool in pan on wire rack.
  5. For high-altitude Baking: (3500-6000 ft): Increase flour to 1 1/2 cups. Add 2 tsp water with flour and reduce both sugars to 2/3 cup each. Bake drop cookies for 8-10 mins and pan cookies for 17-19 mins.

*If omitting nuts, add 1-2 tbsps of all-purpose flour