Cheryl's Chocolate Chip Cookies

• 1 lb. butter (softened)

• 1 1/2 cups sugar

• 2 cups Brown Sugar

• 4 Eggs (3 eggs in Albuquerque due to high altitude)

Beat above ingredients until creamy. Add the following dry ingredients and mix well.

• 6 cups Flour

• 1 tsp. Salt

• 2 tsp. Baking Soda

• 2 tsp. Vanilla

• 24 ounces Chocolate Chips (2 bags)

• 2 cups chopped nuts (optional)

Use a cookie scoop to make uniform sized balls of dough (or drop by rounded teaspoons or tablespoons). Place onto ungreased cookie sheets, leaving about two inches in between.

Bake at 375° for 8-10 minutes. When done, cookies should still be slightly soft on the edges and light golden in color (undercooking cookies helps to retain their softness—check at 8 minutes).

Before transferring to a wire rack to cool, slightly press down on cookie while still on cookie sheet to flatten the top.

Makes 4 to 5 dozen when using 1 1/2 inch cookie scoop.