Chocolate Chip Cookies

2 1/2 cups all-purpose flour (scant)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter (2 sticks)
3/4 cup granulated sugar
3/4 cup brown sugar (light or dark or combination of both)
1 teaspoon pure vanilla extract
2 eggs
2 cups chocolate chips (I use Hershey’s or Gevalia dark)
1 cup chopped nuts (optional)

Preheat oven to 375 F.
Sift together flour, Baking soda, and salt. Beat butter, granulated sugar, brown sugar, and vanilla in electric mixer until creamy. Add eggs and beat well. Stir in chips and nuts. Drop by small scoop (I use 1 5/8 inch size)onto ungreased cookie sheet.
Bake 10 – 13 minutes until slightly browned. Cool slightly. Carefully remove to cookie rack. Cool completely. Makes about 3 dozen cookies.
NOTE: I vary recipe – sometimes using white chips and macadamia nuts, and sometimes using Heath Chocolate covered toffee bits, reducing granulated sugar in recipe slightly. I also sometimes add 1/2 cup Hershey’s unsweetened cocoa – they are delicious (if you do this do not reduce sugar).
This recipe was adapted from Hershey’s Classic Chocolate Chip Recipe.