ORIGINAL NESTLé TOLL HOUSE CHOCOLATE CHIP COOKIES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels (but you probably can use any type)
  • 1 cup chopped nuts

Directions

  • 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 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.
  • 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.
  • One reviewer said: "I use Splenda in place of sugar - even the chocolate chips dont seem to affect sugar levels too much. The taste w/ the sugar substitute is good - the cookies are a little powdery, but still good." (good idea)

Notes

Categories: Cookies 

Author Credit: Neslte Toll House

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