Original NESTLEandreg; TOLL HOUSEandreg; Chocolate Chip Cookies (Sponsored)

Name: Original NESTLEandreg; TOLL HOUSEandreg; Chocolate Chip Cookies (Sponsored)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT0H39M0.000S
Yield: 60 Cookies
Ingredients: 2¼ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (2 sticks) butter, softened; ¾ cup granulated sugar; ¾ cup packed brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels; 1 cup chopped nuts

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[DRAFT]

Total: 39 min

Prep: 15 min
Inactive: 15 min
Cook: 9 min

Yield: 60 Cookies

Total: 39 min

Prep: 15 min
Inactive: 15 min
Cook: 9 min

Yield: 60 Cookies

Ingredients

2¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Directions

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: 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.