Chocolate Chip Cookies - Gold Medal Flour recipe
Recipe By: General Mills

Yield: About 6 dozen cookies


1-1/2 cups butter or maragarine softened
1-1/4 cups granulated sugar
1-1/4 cups packed brown sugar
1 tablespoon vanilla extract
2 eggs
4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt (I used kosher; could have used a little more)
4 cups semi-sweet chocolate chips
2 cups coarsely chopped nuts, optional

Heat oven to 350°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 in chocolate chips.

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

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

Notes: Gold Medal flour bag 2-8-2008. Made 10-13-2009. Almost more
chocolate chips than dough. Pecan halves, toasted and broken. 1 cup
Crisco, 1/2 cup butter (sosumi; I had my reason). Next time a little
almond extract, too.