I have been making these for over 30 years and take them to every gathering where they are expected and devoured. I will make two batches, Nuts and No Nuts. The No Nuts are made first so there is no cross-contamination.
1Preheat the oven to 375 degrees.
Prep cookie sheets with parchment paper.
2In a mixer (or with a hand mixer), mix together the butter, sugars, eggs and vanilla until light and creamy.
3In a separate bowl combine the flour, salt and baking soda.
4When butter mix is fluffy, sift in the flour mixture and mix completely.
5Add in both chocolate and white chips and blend.
If desired, add in the nuts.
6Roll into 1 1/2 inch balls and place on the cookie sheets.
I keep my hands moist while rolling, it keeps the batter from sticking and makes the cookies come out prettier.
7Bake for approximately 12-15 minutes, or until slightly golden.
My oven is old, so half-way through baking, I will rotate the cookie sheets and switch the racks they are on in the oven. I cook two sheets at a time.
8When they are finished cooking, let them cool a little on the cookie sheets, filling your home with an incredible aroma, and then transfer to cooling racks.
The cookies should be thick, soft and delicious.