Toll House Cookies
Author: 
Recipe type: Dessert
 
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • ¾ 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
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.
  4. PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
  5. Prepare dough as above.
  6. Spread into prepared pan.
  7. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
  8. SLICE AND BAKE COOKIE VARIATION:
  9. PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm.
  10. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.*
  11. Preheat oven to 375° F. Cut into ½-inch-thick slices; place on ungreased baking sheets.
  12. 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.
  13. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
  14. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2½ cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to ⅔ cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Recipe by Whiskey and Lace by Erika Altes at http://whiskeyandlaceblog.com/baking-with-old-navy/