ORIGINAL NESTLÉ TOLL HOUSE CHOCOLATE CHIP COOKIES

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Everyday Chocolate Chip Cookies

Cookies are consistently delicious! The easiest recipe when craving a sweet treat! All my family and friends love it.


Recipes adapted from : recipetips.com

INGREDIENTS

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

INSTRUCTIONS

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.

PAN COOKIE VARIATION: 

1. Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. 
2. 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:

1. PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. 
2. Shape each half into 15-inch log; wrap in wax 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.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups.

1. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. 
2. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

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