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Title: Original Toll House Chocolate Chip Cookies
Categories: Cookie
Yield: 60 Servings
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | c | Butter, softened |
| 3/4 | c | Granulated sugar |
| 3/4 | c | Firmly packed brown sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla extract |
| 1 | pk | NESTLE Toll House semi-sweet chocolate morsels (12 oz) |
| 1 | c | 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 15 1/2" x 10 1/2" 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 (1/2") slices. Place on ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown. Makes 5 dozen.
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