This Toll house chocolate chip cookies recipe makes the best cookies with just the right amount of creamy semi-sweet chocolate taste and can be made into bars using a different pan!
1cupchopped nutsOptional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.
Instructions
Preheat oven to 375° 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 morsels 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.
Notes
Pan Cookie Variation:Preheat oven to 350° F. 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 a 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. 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 the refrigerator for up to 1 week or in the freezer for up to 8 weeks.For High Altitude Baking (5,200 feet): Increase flour to 2 ½ cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to ⅔ cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.