Recipe courtesy of Nestle Toll House
PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above, stirring in 1 cup morsels. Spread into prepared pan. Sprinkle with remaining morsels. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
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 10 to 12 minutes and pan cookie for 17 to 19 minutes.
* NOTE: If omitting nuts, add 1-2 tablespoons of all-purpose flour.
- 2 1/4 Cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- 1 Cup (2 sticks) butter
- 3/4 Cups granulated sugar
- 3/4 Cups packed brown sugar
- 1 Teaspoon vanilla extract
- 2 large eggs
- 1 2/3 Cup chocolate morsels, such as Nestle Toll House
- 1 Cup chopped nuts
Preheat oven to 350 degrees 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 1 cup morsels and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.