oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two
baking sheets with parchment paper.
In the bowl of
mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy
(about 2 minutes). Beat in eggs, one at a time, making sure to beat well after
each addition. Add the vanilla and beat until incorporated.
Scrape down the sides of the bowl as needed.
In a separate bowl,
combine flour, baking soda, and salt. Add the dry ingredients to
the egg mixture and beat until incorporated, adding the chocolate chips
and nuts (if using) about half way through mixing. If you find the dough very soft, cover and
refrigerate until firm (from 30 minutes to two hours).
For large cookies, use
about a 2 tablespoon ice
cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the
prepared baking sheets. Bake about 10 - 14 minutes, or until golden brown around
the edges. Cool completely on wire rack.
Makes about 4
dozen - 3 inch round cookies.
Note: You can freeze this dough. Form the dough
into balls and place on a parchment lined baking sheet. Freeze and
then place the balls of dough in a plastic
bag, seal, and freeze. When baking, simply place the frozen balls of
dough on a baking sheet and bake as directed - may have to increase
baking time a few minutes.
Scan for Demonstration Video