2 1/4 cups all purpose flour
                1 tsp.  baking soda
                1 tsp.  salt
                1 cup butter, softened
                3/4 cup sugar
                3/4 cup brown sugar, firmly packed
                1 tsp.  vanilla
                2 eggs
                12 oz.  semi-sweet chocolate chips
                1 cup chopped nuts (optional)

                Preheat oven to 375'.  In a small bowl, combine flour,
                baking soda, and salt; set aside.  In a large bowl,
                combine butter, sugar, brown sugar, and vanilla.  Beat
                until creamy.  Beat in eggs.  Gradually add flour mixture.
                Stir in chocolate chips and nuts.  Drop by rounded teaspoonfuls
               onto ungreased cookie sheets.  Bake 9-11 min.  Makes about 5
               dozen  2" cookies.

                Pan Cookie Variation:  Prepare dough as directed.  Spread onto
               greased 15 1/2" x 10 1/2" x 1" baking pan.  Bake at 375' for  20-25
               min.  Cool; cut into 2" squares.

                Refrigerator Variation:  Prepare dough as directed.  Divide in
               half;  wrap both halves separately in waxed paper.  Chill 1 hour, or
               until  firm.  On waxed paper, shape each dough half into a 15"
               log.  Roll  up in waxed paper and chill 30 min.  Preheat oven to
               375'.  Cut  each log into 1/2" thick slices.  Place on ungreased
               cookie sheets.  Bake 8-10 min.  Note: logs can be kept in
               refrigerator for up  to 1 week, or frozen for up to 8 weeks.