This is actually the Nestle Tollhouse Cookie recipe, but it's still my favorite chocolate chip cookies!



2 1/4 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


1 cup (2 sticks, 1/2 pound) butter, softened


3/4 cup granulated [white] sugar


3/4 cup packed brown sugar


1 teaspoon vanilla extract


2 eggs


2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels


1 cup chopped nuts


COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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 in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.


PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.


FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.


CREDITS:


C.W. Picket - Bear-y Baby
Chris Matthis Designs - Snack to School - cookies, milk


fonts - architects daughter, cac pinafore, My own Topher