Original toll house chocolate chip cookies

Yield: 60 servings

Measure Ingredient
2½ cup All-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Butter, softened
¾ cup Granulated sugar
¾ cup Firmly packed brown sugar
2 \N Eggs
1 teaspoon Vanilla extract
1 pack NESTLE Toll House semi-sweet chocolate morsels (12 oz)
1 cup Nuts, chopped

Preheat oven to 375'F. In small bowl, combine flour, baking soda and salt; set aside.

In large mixer bowl, beat butter, geanulated sugar and brown sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mixture.

Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets; cool completely.

Makes about 5 dozen cookies.

TOLL HOUSE PAN COOKIES: Preheat oven to 375'F. Prepare dough as directed; spread in greased 15½" x 10 ½" baking pan. Bake 20-25 minutes until golden brown. Cool completely. Cut into 2" squares.

Makes about 3 dozen cookies.

REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough in half; wrap halves separately in waxed paper. Refrigerate 1 hour or until firm. On waxed paper, shape each dough half into 15" log; wrap in waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped.)

Preheat oven to 375'F. Cut each log into 30 (½") slices. Place on ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown. Makes 5 dozen.

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