Toll House Chocolate Chip Cookie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2¼ c. flour 1 tsp. baking soda 1 tsp. salt 1 c. softened butter ¾ c. sugar ¾ c. packed brown sugar 1 tsp. vanilla extract 2 large eggs 2 c. Toll House semi-sweet chocolate chips 1 c. chopped nuts
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Directions: |
Directions:Preheat oven to 375º. 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 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. |
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Personal
Notes: |
Personal
Notes: 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 waxed paper. Refrigerate for 30 minutes. Preheat oven to 375. Cut into ½ 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
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