Chocolate Chip Cookies

I really want to bake something right now, but it's so hot I would die, and my apartment would burn down. So, here's the recipe for chocolate chip cookies that my mom has used my entire life! (I made them a while ago and snapped this photo.) It's Betty Crocker and it's doubled because we don't mess around when it comes to baked goods. I use fair trade chocolate chips from Equal Exchange.

Chocolate Chip Cookies Betty Crocker

2 cups butter, softened (or margarine)
1-1/2 cups granulated sugar
1-1/2 cups brown sugar, packed
2 eggs
4-1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 cups coarsely chopped nuts (optional)
2 packages chocolate chips (12 oz.)

Heat oven to 375 degrees F. Mix butter, sugars, and egg. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts (if desired) and chocolate chips. Drop dough by rounded teaspoons full about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. (Centers will be soft.) Cool slightly; remove from cookie sheet. About 90 calories per cookie... 6 dozen (or 12... not sure here, just know you'll have cookies for days).

Chocolate chip bars: Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake until golden brown. About 25 minutes; cool. Cut into bars, about 3x 1-1/2 inches. 24 bars.

Crisp Chocolate Chip Cookies: Decreases flour to 2 cups. About 5 dozen.

Jumbo Chocolate Chip Cookies: Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until edges are set, 12 to 15 minutes. Cool completely, remove from cookie sheet. About 1-1/2 dozen.

** Side note: I always bake with salted butter, so I generally omit the salt called for in the recipe.