Mrs. Fields Chocolate Chip Cookies

From Mom Larsen.

White chocolate chip macadamia nut cookies (see Variations)

3 eggs
16 oz. (2 cups) dark brown sugar
1 ½ cups white sugar
2 Tbs. vanilla
1 lb. butter, softened (do not substitute margarine!!)
6 cups flour
1 ½ tsp. salt
1 ½ tsp. baking soda
18 ounces chocolate chips
2 cups chopped nuts, optional

Preheat oven to 350˚F.

Beat eggs until thickened—about 4-5 minutes. Add sugars; mix well. Add vanilla and butter; mix well.

Combine flour, salt, and baking soda. Add to butter/sugar/egg mixture; mix well. Dough will be thick!

Add chocolate chips and nuts (if desired); mix.

Using an ice cream scoop or large spoon, drop dough on cookie sheets covered with baker’s/parchment paper. Bake 8-10 minutes, or until tops begin to crack. Cookies will not look done in the center but will continue to cook after you take them out. Leave cookies on baking sheets for 10 minutes before removing to cooling racks.

Variations:
Cocomac Cookies: Substitute coconut and macadamia nuts for chopped nuts and chocolate chips.
White Chocolate Macadamia Nut Cookies: Substitute white chocolate chips and macadamia nuts for chocolate chips and nuts.