2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Butter (2 sticks) or margarine - room temp
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 large eggs
2 cups GHIRARDELLI Semi-Sweet, Milk or Double chocolate chips
1 cup walnuts, or pecans - chopped (optional)

Heat oven to 375 degrees F.
Stir flour with baking soda and salt; set aside.
In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla.
Gradually blend dry mixture into creamed mixture.
Stir in nuts and chocolate chips.
Drop by tablespoon onto ungreased cookie sheets.
Bake at 375 degrees for 9 to 11 minutes or until golden brown.

Makes about 4 dozen 2-1/2 inch cookies.

For Nestle Toll House Cookies
Use 1 teaspoon vanilla instead of 2 (yes, that's really the only change in ingredients)
In the large bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition (pretty minor change here)

That's it. That's the difference between Gherirdelli and Nestle.

I've seen other recipes that shift around the amounts of granulated sugar and brown sugar by 1/4 cup or so. One says 1 cup granulated and 1/2 cup brown. Though minor, this change can effect the softness of the cookies. Aside from these small changes, the recipes for Chocolate Chip Cookies you find on the back of the chips are pretty much the same.