Pre-heat oven to 375 F.
Combine flour, salt and baking soda im bowl and set aside.
Combine brown sugar, granulated sugar, softened butter or margarine and vanilla and beat until creamy.
Add eggs and beat.
Add dry ingredients and mix well.
Stir in chocolate chips and chopped nuts.
Drop mixture by rounded teaspoonfulls onto non-greased cookie sheets.
Bake 8 to 10 to minutes. Recipe yields approximately 2 dozen cookies.
[April 2017. From Trader Joe's Chocolate Chips package.]
[June 2017. I've been baking them as bar cookies in a single
large jellyroll pan, first using my small scooper and some plastic wrap
to spread them out evenly.
I bake them for about 12 minutes or so.]
[July 2018. I bake the bar cookies for 15 minutes.]
[March 2019. I've been bumping up the flour to 2½ cup so they don't spread. The original recipe called for 2¼.]
[Nov. 2019. When doing them in jellyroll pans I need to bake them one batch at a time. The heat in the oven doesn't circulate evenly when I try two pans at a time.]
[May 2021. With my melon ball scoop, and adding a third cup of chocolate chips, I get 117 cookies. Three cups of mini chocolate chips. 9 minutes seems to be the sweet spot.]
[July 2021. Two (custard) cups of regular chocolate chips and one cup of mini resulted in 125 cookies.]
[Aug. 2021. 1½ measured cups of regular chocolate chips and 1½ cup of mini resulted in 113 cookies.]