Chocolate Chip Toll House Cookies

By MarieR

Ingredients

• 2 1/4 cups all-purpose flour unsifted
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks; 8-ounces) butter
• 3/4 cup sugar
• 3/4 cup brown sugar packed
• 1 teaspoon vanilla
• 2 large eggs
• 12 ounces (1 bag) semisweet chocolate chips
• 1 cup nuts, toasted and chopped optional

Details

Servings 100

Preparation

Step 1

Preheat oven to 350 degrees before baking.

In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs.
Gradually add in flour mixture; mix well.
Stir in chocolate chips and nuts.

MY NOTE: To bake another day place into plastic bag. Refrigerate a day or two or until ready to bake. For fat, cake-like cookies keep cookie dough cold.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. (If chilled and firm, use cookie scoop).

Bake 8 to 10 minutes until done or light golden brown. Leave on cookie sheet 2-3 minutes when removed from oven. Cool on rack.

Makes about 100 2-inch cookies.