Original Toll House Chocolate Chip Cookies
Serving Size : 60
Ingredients for prepare Original Toll House Chocolate Chip Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 1/2 | c | All-purpose flour |
| 1 | t | Baking soda |
| 1 | t | Salt |
| 1 | c | Butter, softened |
| 3/4 | c | Granulated sugar |
| 3/4 | c | Firmly packed brown sugar |
| 2 | | Eggs |
| 1 | t | Vanilla extract |
| 1 | pk | Nestle toll house semi-sweet |
chocolate morsels12 oz
original toll house chocolate chip cookies |
| 1 | c | Nuts, chopped |
recipe Original Toll House Chocolate Chip Cookies
Preheat oven to 375'F. In small
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bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat
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butter, granulated sugar and brown sugar until creamy. Add eggs, 1 at a time, beating well
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after each addition. Blend in vanilla extract. Gradually beat in flour mixture. Stir
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in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by rounded measuring
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tablespoonfuls onto ungreased cookie sheets; cool completely. Makes about 5 dozen cookies. TOLL HOUSE PAN
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COOKIES: Preheat oven to 375'F. Prepare dough as directed; spread in greased 15 1/2" x 10 1/2" baking
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squares. Makes about 3 dozen cookies. REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough
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as directed. Divide dough in half; wrap halves separately in waxed paper. Refrigerate 1 hour or
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until firm. On waxed paper, shape each dough half into 15" log;
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wrap in waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in refrigerator or up
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to 8 weeks in freezer, if foil- or freezer-wrapped.) Preheat oven to 375'F. Cut each log
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into 30 (1/2") slices. Place on ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown. Makes 5 dozen.
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