Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Flour, all purpose |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 1 cup | Butter; softened |
| ¾ cup | Sugar |
| ¾ cup | Sugar, brown |
| 1 teaspoon | Vanilla |
| 2 \N | Eggs |
| 2 cups | Chocolate Chips; (12oz) |
| 1 cup | Chopped nuts (optional) |
Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt, set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels. (and nuts - optional) Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 375 for 9 - 11 minutes.
Cool on pan, remove to rack.
Makes 5 dozen 2¼ inch cookies ~=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- Refrigerator Cookies: Prepare dough as directed above. Divide dough in half; wrap both halves separately in waxed paper. Chill one hour or until fir. On waxed paper, shape each dough half into 15 inch log, Roll up in waxed paper; refrigerate for 30 minutes. (May be stored up to 1 week in refrigerator or freeze up to 8 weeks) Preheat oven to 375. Cut each log into ½ inch slices. Place on ungreased cookie sheet. Bake at 375 for 8 - 10 mins. (Frozen dough not brought up to refrigerator temperature, cook slightly longer)
Makes 5 dozen 2 ¼ inch cookies ~=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Pan Cookie Spread dough into greased 15 ½ x 10 ½ x 1 inch baking pan. Bake 375 for 25 - 30 mins. Cool completely. Cut into 35 2 inch squares.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1½
Submitted By GAIL SHIPP On 12-01-95