OUR SIGNATURE CHEWY CHOCOLATE CHIP COOKIES

Makes: about 60 3 1/2 cups (875 mL) flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) salt

1 1/3 cups (330 mL) butter, softened

1 1/2 cups (375 mL) packed golden brown sugar

1 cup (250 mL) sugar

2 eggs

1 tbsp (15 mL) vanilla

1 1/2 cups (375 mL) semi-sweet chocolate chips

1/2 cup (125 mL) chopped walnuts or pecans, optional

1. Combine flour, baking soda and salt in a bowl; set aside. Using medium speed of an electric mixer, beat together butter, brown sugar and sugar until fluffy.

2. Using low speed, beat in eggs and vanilla until blended. Using high speed, beat until light and fluffy. Stir in flour mixture just until combined.

3. Fold in chocolate chips and walnuts. Drop 1 tbsp (15 mL) measures of dough 2 inches (5 cm) apart onto ungreased cookie sheets.

4. Bake at 375 F (190 C) for 11-12 minutes or until bottoms of cookies are golden. Cookies will look puffed and almost set. Do not over bake.

5. Let cookies stand for 5 minutes on cookie sheets. Cookies will fall upon standing. Remove from cookie sheets and cool cookies on racks. Store in an airtight container in a cool dry place for up to 3 days. Cookies may be frozen.