2 cubes soft butter
1 c. firmly packed light brown sugar
1 c. firmly packed dark brown sugar
1 tbsp. vanilla
2 lg. eggs
2 1/2 c. unbleached flour
1 tsp. salt
1 tsp. baking powder
4 c. walnuts, coarsely chopped (optional)
3 c. chocolate chips (18 oz.)

Cream butter. Add sugars gradually until mixture is light. Stir in vanilla, beat in eggs one at a time. Combine flour with salt and baking powder. Stir in flour mixture, nuts and chips.

Drop 1/4 to 1/3 cup on buttered cookie sheet with very little space in between. Ice cream scoop is a good size to use. Chill 1 hour. Also keep all baking pans chilled until ready to use.

On a greased and chilled cookie sheet, space chilled dough, 3 inches apart. Bake 10-15 minutes at 375 degrees until barely light brown. Cool on baking sheet because they are runny.