Tuesday, January 29, 2008

Original Nestle Toll House Chocolate Chip Cookies Recipe

Found this at the back of the package of Nestle Toll House Semi-Sweet Morsels:

The Toll House Story

The Nestle Toll House tradition began in the 1930's at the Toll House Inn near Boston. Here, proprietor Ruth Wakefield was known for her rich, indulgent desserts. While experimenting one day, she cut a bar of Nestle Semi-Sweet Chocolate into tiny bits and added them to her cookie dough. The Toll House cookie was born! In 1939, Nestle created the Toll House Morsel. Today Nestle Toll House helps you share the great homemade taste of The Original Nestle Toll House Chocolate Chip Cookie, America's Favorite Cookie Recipe!

Original Nestle Toll House Chocolate Chip Cookies

2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375F
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. Let stand for 2 minutes; remove to wire racks to cool completely.
Makes about 5 dozen cookies
PAN COOKIE VARIATION: Grease 15x10-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
FOR HIGH ALTITUDE BAKING (5,200 feet): INCREASE flour to 2 1/2 cups. Add 2 tsp. 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.

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