- 15 mins
- 24 mins
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts (OPTIONAL)
Preparation
Step 1
1. Preheat oven to 375 degrees.
2. Combine the flour, baking soda, & salt in a small bowl.
3. In a large mixer bowl, beat the butter, granulated sugar, brown sugar and vanilla extract until creamy.
4. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in morsels and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Footnotes
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
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 waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375 degrees 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.
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.