Unlike most other chocolate chip cookie recipes, these cookies are not very sweet. I like these cookies for three reasons:
1) the recipe has been in the family for years and I grew up eating them
2) the ingredients are easy to remember
3) I don't like extra sweet sugary cookies.

I've fixed this recipe for low altitude cooking. For mountains, decrease the flour by 1/2 cup. If you like puffier cookies, increase the flour. If you prefer small flat cookies, add more liquid and less flour. I also tend to double or triple the recipe.

2 3/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup softened butter
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
12 – oz chips
1 cup chopped nuts

Preheat oven to 375 degrees. Combine flour, baking soda and salt. Set aside. Combine butter, sugars, and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well. Stir in chips and nuts. Drop by rounded teaspoons onto an greased cookie sheet. Bake 10– 15 minutes or until beautifully golden brown. Remove from the pan and cool on a cookie rack.

Check out my other recipes!