Sheila's Chocolate Chip Cookies

These fabulous cookies are a family legend.

Sheila's Chocolate Chip Cookies
Yield: 40-48 cookies

1 lb butter (4 cubes), soft for mixer (microwave 30 seconds from freezer)
1 box brown sugar (2+ cups, firmly packed)
1 1/2 cups white sugar
3 eggs
2 tablespoons vanilla
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
6 cups flour
24 oz chocolate chips (1 large Package Nestle Tollhouse Chocolate Chips)
*Up to 2 cups of chopped nuts (pecans or walnuts [cheaper]) Not finely chopped.

Blend sugars in one bowl.
Mix butter, eggs and vanilla to cream in a second bowl, then blend in sugars.

Add salt and baking soda to flour in third bowl.
Stir salt and baking soda into flour thoroughly before adding to cream.
Add flour to cream slowly; the mix is thick.
Too much flour too fast = hockey puck.
Add chocolate chips.
*Add nuts to taste.

Dough balls should be size of golf ball in spoon.
Place 8 or 9 on a cookie sheet.
Bake 15-17 minutes at 350 degrees with large cookies.
Bake 8-10 minutes at 350 degrees with small cookies.

Try cooking 15 minutes first. The cookies don’t brown as fast because of the butter.
*Option: Can do all cookies with chocolate chips, then 1/2 with nuts.