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Tollhouse Chocolate Chip Cookies

2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 tsp vanilla
2 eggs
12 oz semi-sweet chocolate chips
1 cup chopped nuts (optional)

Preheat oven to 375. In a small bowl, combine flour, baking soda,
and salt; set aside. In a large bowl, combine butter, sugar, brown
sugar, and vanilla. Beat until creamy. Beat in eggs. Gradually
add flour mixture. Stir in chocolate chips and nuts. Drop by
rounded teaspoonfuls onto ungreased cookie sheets. Bake 9-11 min.
Makes about 5 dozen 2" cookies.

Pan Cookie Variation: Prepare dough as directed. Spread onto
greased 15 1/2" x 10 1/2" x 1" baking pan. Bake at 375 for 20-25
min. Cool; cut into 2" squares.

Refrigerator Variation: Prepare dough as directed. Divide in
half; wrap both halves separately in waxed paper. Chill 1 hour,
or until firm. On waxed paper, shape each dough half into a 15"
log. Roll up in waxed paper and chill 30 min. Preheat oven to
375. Cut each log into 1/2" thick slices. Place on ungreased
cookie sheets. Bake 8-10 min. Note: logs can be kept in refrigerator
for up to 1 week, or frozen for up to 8 weeks.


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