EXTRAORDINARY CHOCOLATE CHIP COOKIES

1 1/2 cups butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 bags (12 ounces each) semisweet chocolate chips (4 cups)
2 cups coarsely chopped nuts (optional)

Heat oven to 350 degrees F.

In large bowl, beat butter, sugars, vanilla, and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir chocolate chips and nuts, if desired.

On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.

Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

High Altitude (3500-6500 ft.): Bake 10-12 minutes.

Makes about 6 dozen cookies
Source: Gold Medal Organic All-Purpose Flour Bag