Whether you prepare this classic as a pan
cookie, refrigerated cookie or drop, it will turn out perfect
every time!
Original
Nestle Toll House Chocolate Chunk Cookies
- 2 1/4 cups all-purpose
flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate
Chunks
1 cup chopped nuts
- Preheat oven to 375º
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 chunks 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 5 dozen.
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
(3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add teaspoons
water with the flour; 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 is
the property of Nestlé® and Meals.com, used with permission.
