TOLL HOUSE® Chocolate Chip Cookies

Photo by Garry U.
Adapted from verybestbaking.com

PREP TIME

15

minutes

TOTAL TIME

24

minutes

SERVINGS

5

dozen

PREP TIME

15

minutes

TOTAL TIME

24

minutes

SERVINGS

5

servings

Adapted from verybestbaking.com

Ingredients

  • 2 1/4

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 1

    cup (2 sticks) butter, softened

  • 3/4

    cup granulated sugar

  • 3/4

    cup packed brown sugar

  • 1

    teaspoon vanilla extract

  • 2

    large eggs

  • 2

    cups (12-oz. pkg.) NESTLÉ® 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: Preheat oven to 350° F. 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

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