A tradition we know and love.
7 dozen 2 inch cookies
2 1/2 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS
1 cup chopped walnuts (optional)
Preheat oven to 375ºF.
In a small bowl combine flour, baking soda and salt; set aside.
In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts.
Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.
The Original Chocolate Chip Pan Cookie: Prepare dough as directed. Spread evenly into greased 10x15x1-inch pan. Bake at 375ºF for 20-25 minutes. Cool before cutting into 48 two-inch bars.