Try this traditional American cookie with
a milk chocolate twist!
Original
Nestle Toll House Milk Chocolate Morsel Cookies
- 2 1/4 cups all-purpose
flour
1 teaspoon baking soda
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-ounce) package1 3/4 cups NESTLÉ® TOLL HOUSE®
Milk Chocolate Morsels
1 cup chopped nuts
- 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 on wire racks 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
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:
Prepare dough as above. Divide in half; wrap in waxed paper.
Refrigerate for 1 hour until firm. Shape each half into 15-inch
log; wrap in waxed 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. Add 2 teaspoons water
with the flour; reduce both granulated sugar and brown sugar
to 2/3 cup each . Bake at 375° F.: 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.
