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Original Nestl� Toll House Chocolate Chunk Cookies

Source of Recipe

Marla


Recipe Introduction

Whether you prepare this classic as a pan cookie, refrigerated cookie or drop, it will turn out perfect every time!

List of Ingredients

Original Nestl� Toll House Chocolate Chunk Cookies


� 2 1/4 cups all-purpose flour
� 1 teaspoon baking soda
� 1 teaspoon salt
� 1 cup butter or margarine
� 3/4 cup granulated sugar
� 3/4 cup packed brown sugar
� 1 teaspoon vanilla extract
� 2 large eggs
� 1 3/4 cups NESTL� TOLL HOUSE Semi-Sweet Chocolate Chunks
� 1 cup chopped nuts




Recipe

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 chunks 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.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add teaspoons water with the flour; 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.

5 Servings