Nestle Toll House Chocolate Chip Cookie Recipe
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
bullet 1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
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 in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove
to wire racks to cool completely.
ONE PAN COOKIE VARIATION: Prepare dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated
375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
LARGE COOKIE VARIATION: Prepare dough according to the recipe. Drop prepared dough by 1/4 c. measure onto ungreased cookie
sheets. Lightly press into 3-inch circles. Bake at 375º F. for 10 to 12 minutes. Makes about 21 (4-inch) cookies.
ICEBOX COOKIE VARIATION: Prepare the dough as directed in the recipe. Divide dough in half and wrap the halves separately
in waxed paper. Chill 1 hour or until firm. On waxed paper, shape each dough half into a 15-inch log. Roll in waxed paper;
chill 30 minutes (dough may be stored up to 1 week in refrigerator or up to 8 weeks in freezer; wrap in foil or freezer wrap.)
Preheat oven to 375º F. Cut each log into thirty (30) 1/2-inch-thick slices. Place on ungreased baking sheets. Bake at 375º
F. for 8 to 10 minutes or until edges are golden brown.