[CnD] Original Toll House Chocolate Chip Cookies

gail johnson mama-gail at mysero.net
Thu Aug 24 06:13:51 EDT 2017


I sub peanut butter chips.


Original Toll House Chocolate Chip Cookies
Yield
Makes about 5 dozen cookies
Active Time
25 minutes
Total Time
40 minutes
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Preparation
 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
 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.
Do Ahead
 Dough may be stored in refrigerator for up to 1 week or in freezer for 
up to 8 weeks.
 This recipe is made available as a courtesy by Nestle USA and  
www.VeryBestBaking.com


More information about the Cookinginthedark mailing list