A Really Good Chocolate Chip Cookie

Shared with us by our friend, Liza, - she was lucky to have it passed down to her - and we want to spread the love to you. This recipe differs from the original Toll House version: less flour, more sugar, triple the amount of vanilla. A flatter, chewy, very buttery cookie. Mmmm.

Makes about 4 dozen cookies

1 3/4 c. flour
1 tsp. baking soda
1 tsp salt
2 sticks butter, unsalted
1 c. granulated sugar
1 c. dark brown sugar
1 Tbls. pure vanilla extract
2 lg. eggs
1 12-oz pkg. semisweet (dark) chocolate chips
1 c. nuts (optional)

Preheat the oven to 375 degrees.

Combine flour, baking soda, and salt in a small bowl. In a large mixer bowl, beat butter, sugars, and vanilla extract until creamy. Add eggs, one at a time, to combine well. Gradually beat in flour to butter/egg mix. Stir in morsels (and nuts). Drop by heaped teaspoon onto ungreased baking sheets (2 inches apart).

Bake for 9-10 minutes or until golden brown. Cool on baking sheet about 5 minutes; remove to wire cooling racks to cool completely.