Title: Original Toll House Chocolate Chip Cookies
Categories: Cookies, Snacks, Desserts, Chocolate, Nuts
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 lg Eggs
1 ts Vanilla extract
12 oz Pkg NESTLE Toll House semi
- sweet chocolate morsels
1 c Nuts, chopped
Set oven @ 375 F/190 C. 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: Set oven @ 375 F/190 C. 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.)
Set oven @ 375 F/190 C. Cut each log into 30 (1/2")
slices. Place on ungreased cookie sheets. Bake 8-10
minutes until edges are golden brown.
