Nestle Toll House Cookie Recipe

Chocolate Chip Cookies My wife and I love making these cookies. The Nestle Toll House Cookie recipe seems to take us back in time. I used to help my mom bake these cookies, I thought that they would get made faster if I helped move things along, plus I got to lick the bowl. In reality they probably took longer to make with a six year old trying to help.

Since you are putting the time into it, make a double batch so you can freeze some for when the craving hits. In my opinion, this is the best chocolate chip cookie recipe. Oh, by the way, It's tempting to let your kids lick the batter out of the bowl or from the beaters but you run the risk of contracting salmonella from the raw eggs.

Nestle Chocolate Chip Cookie Recipe

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet
Chocolate Morsels
1 cup chopped nuts

Preparation:

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.

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.

Eating rice cakes is like chewing on a foam coffee cup, only less filling. – Dave Barry