2 cups butter or margarine
1 1/3 cups sugar
1 2/3 cups brown sugar
1 tablespoon vanilla
4 eggs
5 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
2 cups semisweet chocolate chips
1 cup nuts — chopped
Cut four 14″x12″ pieces of waxed paper or plastic wrap. In a bowl, cream butter or margarine, sugar, and brown sugar. Beat in vanilla and eggs until light and fluffy. In a bowl, combine dry ingredients. Stir flour mixture into egg mixture until blended. Add chocolate chips and nuts. Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap rolls in waxed paper or plastic wrap. Place in a freezer container with a tight-fitting lid, or wrap airtight in a piece of foil. Label and date. Store in freezer. Use within 6 months.
To make cookies: Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into slices or chunks. Arrange pieces on an ungreased baking sheet about 1 1/2 inches apart. Bake 10 minutes until browned around edges. Remove and cool.