2 c. butter
1 1/3 c. sugar
1 2/3 c. packed brown sugar
1 tbsp. vanilla extract
4 eggs
1 c. nuts
5 1/2 c. flour
1 tsp. salt
2 tsp. baking soda
2 c. semi-sweet chocolate chips

Cut four 14 x 12 inch pieces of waxed paper or plastic wrap; set aside. In large bowl, cream butter and sugars. Beat in vanilla and eggs until light and fluffy.

In a large bowl, combine flour, salt and baking soda. Gradually stir flour mixture into egg mixture until blended. Stir in chocolate chips and nuts. Divide dough into 4 equal parts. Shape each piece into a 8 to 10 inch roll. Wrap each roll in a piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight fitting lid or wrap airtight in 14 x 12 inch pieces of heavy duty foil. Label with date and contents. Store in freezer. Use within 6 months. Make 4 rolls of dough or about 12 dozen cookies.

To bake one roll of dough: Preheat oven to 350 degrees. Cut frozen dough into 1 inch thick slices. Cut each slice into 4 equal pieces. Arrange cut pieces on an ungreased baking sheet about 1 1/2 inch apart. Bake 10 minutes until lightly brown around edges. Remove cookies from baking sheets. Cool on wire racks. Makes about 36 cookies.