Original Nestlé Toll House Chocolate Chip Cookies
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.
