Awesome Soft Baked Chocolate Chip Cookies

This is my FAVORITE chocolate chip cookie recipe. I adapted it from the Original Toll House recipe. They don't stick around too long! The boys and hubby gobble them up!! The only thing I changed from the original was add 3tsp of vanilla instead of 1.

• Ready In: 24 mins
• Yields: 60 cookies

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup butter, softened
• 3⁄4 cup granulated sugar
• 3⁄4 cup  packed brown sugar
• 3  teaspoons vanilla extract
• 2  large eggs
• 2  cups  semisweet chocolate morsels (12oz Pkg)
• 1  cup  chopped  nuts

Directions

1. PREHEAT oven to 375°F.
2. COMBINE flour, baking soda and salt in small bowl.
3. BEAT butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. ADD eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. STIR in morsels and nuts.
7. NOTE: I like to refrigerate the dough for 15 mins or so, to get it cool. This helps get a chunky cookie instead of a flat one. I also cool my sheets down with cold water in between batches so they don't start to melt before they get into the oven.
8. Drop by rounded tablespoon onto ungreased baking sheets.
9. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
10. *TIP: To keep cookies soft, store them in an airtight container with a piece of bread.
11. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
12. SLICE AND BAKE COOKIE VARIATION:
13. PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
14. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
15. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.