NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

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• Ready In: 24 mins
• Serves: 60

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup butter, softened
• 3⁄4 cup granulated sugar
• 3⁄4 cup  packed brown sugar
• 1  teaspoon vanilla extract
• 2  large eggs
• 2  cups  NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1  cup  chopped  nuts

Directions

1. PREHEAT oven to 375°F.
2. 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.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. PAN COOKIE VARIATION: 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.
5. SLICE AND BAKE COOKIE VARIATION:
6. 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.
7. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
8. 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.