Not that you’d have any trouble finding it, of course, but for reference sake: here is the Rosetta Stone, the Dresden Codex if you will, of chocolate chip cookie recipes:
2 1/4 cups (11.25 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (8 ounces or two sticks) butter, softened
3/4 cup (5.25 ounces) granulated sugar
3/4 cup (5.25 ounces) packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (one 12 ounce. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup (3.5 ounces) chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.