| 1 | Heat oven to 375 °F. |
| 2 | Stir together flour, cocoa, baking soda and salt. |
| 3 | In large bowl, beat butter, granulated sugar, brown sugar and vanilla on medium speed of electric mixer until creamy. |
| 4 | Add eggs; beat well. |
| 5 | Gradually add flour mixture, beating well. |
| 6 | Stir in chocolate chips and nuts, if desired. |
| 7 | Drop by rounded teaspoons onto ungreased cookie sheet. |
| 8 | Bake 8 to 10 minutes or until set. |
| 9 | Cool slightly; remove from cookie sheet to wire rack. |
| 10 | About 5 dozen cookies. |
| 11 | Pan recipe: spread batter evenly in greased 15-½x10-½x1-inch jelly-roll pan. |
| 12 | Bake at 375 °F. |
| 13 | 20 to 22 minutes or until cookie begins to pull away from sides of pan. |
| 14 | Cool completely in pan on wire rack. |
| 15 | Cut into bars. |
| 16 | About 48 bars. |
| 17 | [ |
