Alec's Favorite Chocolate Chip Cookies

These cookies are firmer than the “Toll House” version, and are great for packaging for potlucks or mailing, as they won’t stick together like softer cookies are prone to do.
A real favorite in our house.

• 1 cup (2 cubes) butter, at room temperature
• 3/4 cup granulated sugar
• 1-1/4 cups firmly packed brown sugar
• 2 large eggs
• 3/4 teaspoon vanilla
• 3-3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans or walnuts (optional)

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Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.

Cream the but­ter, add the sugars and beat until well combined. Beat in 1 egg and the vanilla. Add the remaining egg and beat just until incorporated.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and mix gently until just barely incorporated. Stir in the chocolate chips and walnuts.

Drop tablespoons of dough onto the pre­pared baking sheets (do not flatten the cookies). Bake on the center rack of oven for 12 to 14 minutes, or until golden brown and still soft when gen­tly pressed.