Preparation:
Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside.
In a bowl, cream butter or margarine with the granulated and brown sugars. Beat in vanilla extract and eggs until light and fluffy. In a bowl, combine flour, salt and baking soda. Stir flour mixture into egg and butter mixture; blend well. Stir in chocolate chips and nuts; stir to distribute evenly.
Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. Wrap rolls in waxed paper. Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil. Label with date and contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of chocolate chip cookie dough. Preheat oven to 350ΓΈ. Cut the dough into 1/4" thick slices. Arrange cut pieces on ungreased cookie sheets, placing about 1 1/2" apart to allow for spreading. Bake for about 10 minutes, or until browned around the edges. Remove from oven and cool. Makes about 3 dozen cookies.
Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. |
