ORIGINAL NESTLÉ® TOLL HOUSE® BITTERSWEET CHOCOLATE CHIP COOKIES

Name: ORIGINAL NESTLÉ® TOLL HOUSE® BITTERSWEET CHOCOLATE CHIP COOKIES
Prep time: 15 s
Cook time: 10 s
Total time: 25 s
Yield: 54
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (2 sticks) buttersoftened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 2/3 cups NESTLÉ® TOLL HOUSE® Bittersweet Chocolate Morsels; 1 cup chopped nuts*

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

15 min

Cook

10 min

Servings

4 1/2 dozen cookies

Key Ingredients

Ingredients

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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup (2 sticks) butter, softened
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3/4 cup granulated sugar
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3/4 cup packed brown sugar
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1 teaspoon vanilla extract
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2 large eggs
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1 2/3 cups NESTLÉ® TOLL HOUSE® Bittersweet Chocolate Morsels
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1 cup chopped nuts*

Make It

Step 1

Preheat oven to 375° F.

Step 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.

Step 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. Makes about 4 ½ dozen cookies.

Tips

Pan Cookie Variation:

Preheat oven to 350° F. 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 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.