Gold Medal Chocolate Chip Cookies

Since we love to try different cookie recipes, and since this was on the back of the Gold Medal flour bag I just opened, I decided to try their

Extraordinary Chocolate Chip Cookies

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
1 tablespoon almond extract (I added this)
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (24 oz.) semisweet chocolate chips (4 cups)
For nut lovers; stir in 2 cups coarsely chopped nuts with the chocolate chips.

Heat oven to 350 degrees F. In large bowl, cream butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.

On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.

Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Makes about 6 dozen cookies

Yummy!