This is a chocolate chip cookie in tray bake form, very similar to a blondie. When it’s fresh out of the oven, it’s wonderfully warm and gooey. Later on, you can heat them in the microwave for 5-10 minutes if you want to reclaim that sensation. Nuts add a little crunch, though you can leave them out just as easily. I used a combination of almonds and walnuts in the batch shown above.

The recipe came from my mom’s recipe box. It’s possible she just copied this down from a bag of Toll House chips, but they make amazing cookies, so why not?

2 1/4 c. flour
1 12-oz. packages of chocolate chips
1 c. butter, softened
1 c. nuts, chopped
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract

Combine the dry ingredients and set aside. In a larger mixing bowl, mix together butter, sugars, and vanilla extract until creamy.

Beat in eggs gradually and add the flour mixture. Stir in chocolate chips and nuts.

Spread into a greased 15″ x 10″ x 1″ (or 9″ x 13″) pan. Bake at 375F for 20-25 minutes.