When you want an old fashioned Toll House cookie, make these…

• 2 ¼ c flour
• 1 tsp baking soda
• 1 tsp salt
• 1 c butter
• ¾ c brown sugar
• ¾ c sugar
• 1 tsp vanilla
• 2 eggs
• 2 c chocolate chips, semi-sweet
• 1 cup walnuts, chopped, optional
• Oven 350. Line baking sheet with parchment paper.
• Beat butter and sugar in a large bowl or kitchen aid mixer.
• Add vanilla and eggs; mix well.
• Add flour, baking soda and salt (mixed together in a bowl) to the mixture.
• Add chocolate chips (and walnuts if desired) just to blend.
• Drop by rounded tablespoon, or cookie scoop, to lined baking sheet.
• Bake 11-13 minutes.

*Or try these, adapted from Dorie Greenspan’s Best Chocolate Chip Cookies

• 2 c flour (I added ¼ c buckwheat flour to total 2 ¼ c)
• ¾ tsp baking soda
• 1 tsp salt
• 1 c butter (lactose free)
• 1 c brown sugar
• 2/3 c beet sugar (white sugar)
• 2 tsp vanilla
• 2 large eggs
• 12 oz chocolate chips or chopped chocolate, semi sweet or 70%
• 1 c chopped walnuts or pecans (optional)
• Follow directions above, except Dorie says bake them at 375 for 10-12 minutes.
• It depends on your oven; go with what works for a slightly crispy edge and chewy center.