“This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk”.
- 280 g all-purpose flour
- 1 tsp Baking Soda (Baking Powder)
- 1 tsp Salt or Low Salt
- 227 g Butter, Softened
- 150 g Granulated Sugar
- 165 g Packed Brown Sugar
- 1 tsp Vanilla Extract
- 2 large Eggs
- 2 Cups Nestle Toll House Semi-Sweet Chocolate Morsels
Preheat oven to 375° F / 190° C 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 : 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.
Notes : I used Regular Semi-Sweet Chocolate Chips from Hershey’s and NO nuts… the cookies still came out amazingly well.
Source : VeryBestBaking.com
Servings/Yield : 60 Cookies
Rating : 5 out of 5
Difficulty : Moderately Easy
Cuisine : North American : United States
Course : Snack
Preparation Times : Prep: 15 Minutes Cook: 9 Minutes Cool: 15 Minutes
