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 (THE MORSELS ARE THE NEW TOLL HOUSE SWIRLED MILK CHOCOLATE & CARAMEL MORSELS) (set aside remaining 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 for 2 minutes; remove to wire racks to cool completely. Makes about 4 1/2 dozen cookies.
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.
* NOTE: If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.