Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon sodium bicarbonate
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla flavoring
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTL® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Directions, Reviews, Diet
Directions
PREHEAT oven to 375° F.
COMBINE flour, sodium bicarbonate and salt in normal size bowl. Beat butter, granulated sugar, brown sugar and vanilla flavoring in large mixer bowl until creamy. Add eggs, individually, beating well after each addition. Progressively beat in flour mixture. Stir in morsels and nuts. Visit rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Awesome on baking sheets for just two minutes remove to wire racks to awesome completely.
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 25 to 25 minutes or until golden brown. Awesome in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in two wrap in waxed paper. Refrigerate for one hour or until firm. Shape each half into 15-inch log wrap in wax paper. Refrigerate for half an hour.- Preheat oven to 375° F. Reduce 1/2-inch-thick slices put on ungreased baking sheets. Bake for eight to ten minutes or until golden brown. Awesome on baking sheets for just two minutes remove to wire racks to awesome completely. Makes about 5 dozen cookies.
* Might be kept in refrigerator for approximately 7 days or perhaps in freezer for approximately 8 days.
For Top ALTITUDE BAKING (5,200 ft): Increase flour to two 1/2 cups. Add 2 teaspoons water with flour and lower both granulated sugar and brown sugar to twoOr3 cup each. Bake drop cookies for eight to ten minutes and pan cookie for 17 to 19 minutes.