(1 c.) 2 cups brown sugar
(3/4 c.) 1 1/2 cups granulated sugar
(1T.) 2 Tablespoons vanilla
(2) 3 eggs
(3 c.) 6 cups flour
(3/4 t.) 1 1/2 teaspoons salt
(3/4 t.) 1 1/2 teaspoons baking soda
(12 oz) 12 ounces chocolate chips
(1 c.) 2 cups chopped nuts
Cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Mix well. Sift together flour, salt, and baking soda. Add slowly to egg mixture. Mix in chocolate chips and nuts. Roll into balls. Bake in a 350 degree oven for 8-10 minutes, or until cookies look done, but DO NOT BROWN!!! These are albino chocolate chip cookies.
TIM'S NOTES: In the first school I taught at, I made these cookies for all my high school students' birthdays. In the three years I was there, I made over 700 chocolate chip cookies. This is the recipe I used. This recipe works well if you cut it in half. The half recipe is in parenthesis. If you cut the recipe in half, you will find you can't use 1 1/2 eggs, so use 2 instead. It will make them moister. Only use real butter and real vanilla. I did not add the nuts, either. They can be optional. When making half a recipe, I use one 12 ounce package of chocolate chips. When making a whole recipe, I use two packages. I like chocolate. Another thing I remember about this recipe is when creaming the butter and sugars, beat until it no longer tastes grainy. I used to use semi sweet chocolate chips for these cookies, but I find the older I get, the more I like milk chocalte. Milk chocolate chips would also work.
