Wartime Edition Chocolate Chip Cookies

 This recipe first appeared in the Joy of Cooking in 1943.  It made a ration friendly batch that only needed one stick of butter.  Click here to read more about food rationing in the US during World War 2.  I've doubled the recipe so that it makes a larger quantity because if you're going to the trouble to bake cookies you might as well bake a bunch.  This can also be made in a 13x9 inch pan and then cut into bars.  It's very similar to the tollhouse cookie recipe from the back of the chocolate chip bag except that it has one cup instead of 3/4 cup of both white and brown sugar and three instead of two teaspoons of vanilla.   I've changed the recipe by upping the nuts from 1 1/2 cups to 2 because the bags of nuts that we get come in 2 cup portions and that way I don't end with 1/2 cup of nuts left over.  You could certainly use fewer on none as you like without the world coming to an end.  The original recipe calls for a bake time of 8-10 minutes but I find that isn't enough and prefer 11-13.  It might be my oven or maybe the dual layer cookie sheets I use so keep an eye on the first batch to see if your timing is different.  This recipe makes around six dozen cookies.  These are the cookies that helped our boys send the Axis packing.

Preheat oven to 375

Add to a bowl and whisk until combined:

2 1/4 cup flour
1 tsp baking soda

Set aside.
 
Cream together:

2 sticks butter room temperaturified
1 cup sugar
1 cup brown sugar

When well blended add:

1/2 tsp salt
3 tsp vanilla
2 eggs

Slowly add the dry mixture to the wet and then fold in:

2 cups chocolate chips
2 cups walnuts or pecans

Drop by heaping teaspoons onto parchment paper lined cookie sheets and bake about eleven minutes.  Let cool 5-10 minutes and then move to a rack, tea towel, or paper towels.

Bon appetit!