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Original Nestlé 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 Nestlé 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 NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Chunks
• 1 cup chopped nuts




Recipe

PREHEAT oven to 375º 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