2¼ cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) butter, softened ¾ cup granulated sugar ¾ cup packed brown sugar 1 tsp vanilla extract 2 large eggs 2 cups (12 oz. pkg) semi-sweet chocolate chips 1 cup chopped nuts
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.
**For high altitude baking (5200 feet), increase flour to 2½ cups. Add 2 teaspoons water and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8-10 minutes and pan cookies for 17-19 minutes.