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Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Prep time 15 mins
Cook time 9 mins
Cool time 15 mins
Yield

5 dozen cookies

This famous classic American cookie is a treat no matter what the age or occasion.  Enjoy it with a glass of cold milk.

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
  • 1 cup chopped nuts

How to Make It

  1. PREHEAT oven to 375° F.

  2. 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.

  3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

  4. PAN COOKIE VARIATION: Preheat oven to 350° F.  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.

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

  6. 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.