[CnD] Original Toll House Chocolate Chip Cookies
mama-gail at mysero.net
Thu Aug 24 06:13:51 EDT 2017
I sub peanut butter chips.
Original Toll House Chocolate Chip Cookies
Makes about 5 dozen cookies
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
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.
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
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