I have so many fond memories of baking cookies at home with my mother as a child. We made so many different kinds, from chocolate chip, to peanut butter topped with a Hershey’s Kiss and my favorite apricot preserves sandwiched between two thin almond cookies dipped in chocolate! YUMMY!!!!! I think that today I might just have to bake up a batch of cookies with my little one and celebrate this awesome day. My biggest fear is actually having enough batter to make some actual cookies, I am a sucker for raw chocolate chip cookie dough. Especially, with the greatest tried and true recipe from Nestle Toll House!!!
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
- 15 mins
- 9 mins
- 15 mins
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
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.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and 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.