Chocolate Chip Cookies, Toll House

INGREDIENTS


PREPARATION

1. PREHEAT oven to 375°F.

2. COMBINE flour, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

4. Add eggs, one at a time, beating well after each addition.

5. Gradually beat in flour mixture. Stir in morsels and nuts.

6. Drop by rounded tablespoon onto ungreased baking sheets.

7. BAKE for 9 to 11 minutes or until golden brown.

8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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 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.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.