Step 1: Preheat the Oven

Set your oven to 375°F (190°C).

Step 2: Prepare the Dough

• In a small bowl, whisk together the flour, baking soda, and salt.

• In a large mixing bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until the mixture is creamy.

• Add the eggs one at a time, beating well after each addition.

• Gradually mix in the flour mixture.

• Stir in the chocolate morsels and nuts.

• Drop rounded tablespoons of dough onto ungreased baking sheets.

Step 3: Bake the Cookies

• Bake for 9 to 11 minutes, or until the cookies are golden brown.

• Let them cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Pan Cookie Variation

• Preheat oven to 350°F (175°C).

• Grease a 15 x 10-inch jelly-roll pan.

• Prepare the dough as above, then spread it evenly in the pan.

• Bake for 20 to 25 minutes, or until golden brown.

• Cool in the pan on a wire rack.

• Cut into bars; makes about 4 dozen.

Slice and Bake Cookie Variation

• Prepare the dough as above.

• Divide the dough in half and wrap each half in waxed paper.

• Refrigerate for 1 hour, or until firm.

• Shape each half into a 15-inch log, rewrap, and chill for another 30 minutes.

• Preheat oven to 375°F (190°C).

• Slice the logs into 1/2-inch-thick rounds and place on ungreased baking sheets.

• Bake for 8 to 10 minutes, or until golden brown.

• Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

• Makes about 5 dozen cookies.

• Tip: Dough can be stored in the fridge for up to 1 week or frozen for up to 8 weeks.

High Altitude Baking (5,200 feet)

• Increase flour to 2 1/2 cups.

• Add 2 teaspoons of water with the flour.

• Reduce both granulated sugar and brown sugar to 2/3 cup each.

• Bake drop cookies for 8 to 10 minutes.

• For pan cookies, bake for 17 to 19 minutes.