8 oz. or 2 sticks butter

1 tsp. salt

1 tsp. vanilla

3/4 cup granulated sugar

3/4 cup light brown sugar – firmly packed

2 large eggs

2 1/4 cups unsifted flour

1 tsp. baking soda

1 tsp. hot water

**Dissolve baking soda in hot water

8 oz. (2 generous cups) chopped walnuts

12 oz. (2 cups) semi-sweet chocolate chips

1. Heat oven to 375*. Cut aluminum foil to fit cookie sheets

2. cream the butter. Add the salt, vanilla, both sugars, and beat well.On low speed, add about half of the flour and, scraping the bowl with a rubber spatula, beat only until incorporated. In a small cup, stir the baking soda into the hot water to dissolve it, then mix it into the dough. Add the remaining flour and beat only to mix. Stir in nuts and chips.

2. Best if you refrigerate the dough over night. If not, drop the dough by tsp. onto wax paper. then wet hand and roll the dough into a ball. Flatten it and place on foil about 2″ apart.

Bake for about 12 minutes or a little longer until the cookies are browned all over. The must be crisp. Do not underbake.

Let cookies cool for a few seconds and transfer to cookie sheet. Store air-tight.

makes about 55 3″ cookies.

-Nelda Gilmore – Chase