Large Chocolate Chip Cookie

• 1 cup butter (2 sticks), softened
• 3/4 cup white sugar
• 3/4 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 2 eggs
• 2¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips (a 12 oz. bag)
• 1 cup chopped walnuts

• In a large bowl, beat the butter, white sugar, brown sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well.
• Gradually add flour, salt and baking soda, beating until well blended. Stir in chocolate chips and nuts.
• Spread in greased 14 inch round pizza pan. Bake at 375°F for 16-25 minutes. Cool cookie in pan on a cooling rack.

• I put aluminum foil on my pizza pan because it has holes in it. Maybe it wouldn't have dripped through, but I wasn't going to risk it. This also allowed me to slide it onto the cooling racks (be careful or it will CRACK).
• I chopped the nuts with a large knife this time instead of using our chopper. We were pleased with the larger chunks (I didn't make them really small as I usually do).
• I always have used butter so I don't know how it would taste with margarine; you could do that instead of the butter.
• The original recipe said bake for 20-25 minutes but that is too long for me. Generally we bake the cookies on the low end when it comes to the time. This results in a softer cookie. I think it was actually in the oven 18 minutes PLUS a couple of minutes on the pie sheet. I think it still cooks when on the metal sheet so I should have taken it off earlier. It wasn't too hard, however. I was very pleased with the results.