Instructions: Preheat the oven to 375 F. Lightly grease some cookie sheets.

Beat the butter until it is smooth. Add the granulated sugar and brown sugar and beat until thoroughly blended, then add the eggs and vanilla and beat until light and fluffy.

Combine the flour and salt, and stir and toss them together. Stir the baking soda into the hot water. Add half the flour to the butter-sugar mixture and beat well, then beat in the baking soda and water. Add the remaining flour and beat until completely mixed. Stir in the walnuts and chocolate.

Drop the dough by heaping teaspoonfuls onto the cookie sheets, placing them about 2 inches apart. Flatten each cookie slightly with your wet fingertips into a disk about 1/3 inch thick and 1 1/2 inches across.

Bake for 10 to 12 minutes, or until they have spread slightly and are lightly browned all over. Do not underbake; they should be crisp and crunchy. Remove from the cookie sheets and cool on a rack.

First you have to decide which type of cookie you want, a crunchy or chewy cookie. Im sure all will agree that the easiest and best all-round crunchy cookie is form Nestles Toll House chocolate chip bag. Add an extra tablespoon of butter to the recipe on the back of the bag and substitute, in equal amounts, the brown sugar for regular granulated sugar. Brown sugar is just regular granulated sugar with molasses sprayed on it anyway.

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