Heat oven to 375°.

In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.

On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

*If using self-rising flour, omit baking soda and salt.

Lighter Chocolate Chip Cookies: For 5 grams of fat and 90 calories per serving, decrease butter to 3/4 cup and omit nuts. Substitute 1 cup miniature semisweet chocolate chips for the 12 ounce bag of chocolate chips.

Candy Cookies: Substitute 2 cups candy-coated chocolate candies for the chocolate chips.

Chocolate Chip Bars: Press dough in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on wire rack. 48 bars.

Jumbo Chocolate Chip Cookies: Drop dough by 1/4 cupfuls or #16 cookie/ice-cream scoop about 3 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until edges are set (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Yields 1 1/2 dozen cookies.

Prep time: 10 Minutes

Bake: 8 Minutes

Cool: 2 Minutes