3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, at room temperature 2/3 cup sugar
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1-1/2 cups brown sugar
1 tablespoon vanilla
18 ounces chocolate chips
1 cup chopped pecans or walnuts
Makes about 8 dozen cookies.
Combine flour, baking soda and salt and mix well with a fork. In a mixer or food processor mix butter and sugars until they are well integrated, then add vanilla and eggs, mix well. Add flour mixture and mix well. Add chips and nuts by hand and mix in with a spatula.
Divide mixture into four equal portions. Spoon each portion onto a large sheet of plastic wrap and form into a long "rope," 11/2 to 2 inches thick. Roll the rope tightly in the plastic wrap and twist each end to seal. When they are wrapped, use your hands to even out the rope's thickness. Refrigerate for at least a few hours. (The dough will keep for 2 days in the refrigerator and for many weeks in the freezer.)
When you are ready to bake, preheat oven to 350 degrees. Unwrap as much dough as you need, and cut each rope into about 24 pieces. Roll into balls and place on baking sheets. Bake for 12 to 15 minutes. If you are using more than one baking sheet, switch their shelf positions and rotate them, back to front, 5 minutes into baking.