Name: Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
Prep time: 15 s
Cook time: 9 s
Total time: 39 s
Yield: 60
Cuisine: American
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; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 1 cup chopped nuts (Optional. If omittingadd 1 to 2 Tbsp. of all-purpose flour.)

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.

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.

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 wax 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.