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Original Nestle Toll House Chocolate Chip Cookies This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. Preparation Time - 15 minutes Cooking Time - 9 minutes Cooling Time - 15 minutes * 2 1/4 cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon salt * 1 cup (2 sticks) butter or margarine, softened * 3/4 cup granulated sugar * 3/4 cup packed brown sugar * 1 teaspoon vanilla extract * 2 large eggs * 2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet 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 for 2 minutes; remove to wire racks to cool completely. 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. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or 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 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. Serving Size: 60 Brought to you by:

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