From the back of the bag, the Original Nestlé Toll House Chocolate Chip Cookie Recipe!
Prep Time 15 minutes
Cook Time 9 minutes
Tools Small bowl, Large Bowl, Mixer, Baking Sheets, Wire Racks
Makes 5 dozen (about 60 cookies)
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Steps
Preheat oven to 375* Fahrenheit.
Combine flour, baking soda, and salt in a small bowl.
Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes, or until golden brown.
Cool on baking sheets for 2 minutes; move to wire racks to cool completely.
Additional Information
Storage May be stored in refridgerator for up to 1 week or in freezer for up to 8 weeks.
Pan Cookie Variation Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20-25 minutes or until golder brown. Cool in pan on wire rack. Makes 4 dozen bars.
Slice and Bake Cookie Variation Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes. Preheat oven to 375* Fahrenheit. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
For High Altitude Baking (5,200 feet) Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.