Get your glass of ice cold milk ready!
Each cookie, loaded with chocolate chips and nuts, is a treat
worthy of dunking. Try them as pan cookies, cut into brownie-like
squares.
Original
Nestle Toll House Chocolate Chip Cookies
- 2 1/4 cups all-purpose
flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12-ounce) package or 2 cups NESTLÉ TOLL HOUSE Semi-Sweet
Chocolate Morsels
1 cup nuts, chopped
- 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.
Makes 60 cookies.
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.
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.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
