Original Nestlé Toll House Chocolate Chip Cookies


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter , softened (we recommend LAND O LAKES® Butter)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts


PREHEAT oven to 375°F.

COMBINE flour, baking soda and salt in small bowl. Beat butter,
granulated sugar, brown sugar and vanilla extract 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 on wire racks for 2 minutes; remove to wire racks to cool
completely.

PAN COOKIE VARIATION:
GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread
into prepared pan. Bake for 20 to 25 minutes or until golden 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°F. 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.

* May be stored in refrigerator for up to 1 week or in freezer
for up to 8 weeks.

Makes about 5 dozen cookies

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe used with permission from Nestle and www.verybestbaking.com.