COMBINE flour, baking soda and salt in small bowl. Beat
butter, granulated sugar, brown sugar and vanilla in large mixer bowl. 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 in preheated 375-degree [Fahrenheit] oven for 9 to 11
minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to
cool completely.
ONE PAN COOKIE
VARIATION: Prepare dough as above. Spread into greased 15"x10"
jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25
minutes or until golden brown. Cool in pan on wire rack.
LARGE COOKIE
VARIATION: Prepare dough according to the recipe. Drop prepared dough
by 1/4 c. measure onto ungreased cookie sheets. Lightly press into 3-inch
circles. Bake at 375º F. for 10 to 12 minutes. Makes about 21 (4-inch) cookies.
ICEBOX COOKIE
VARIATION: Prepare the dough as directed in the recipe. Divide dough
in half and wrap the halves separately in waxed paper. Chill 1 hour or until
firm. On waxed paper, shape each dough half into a 15-inch log. Roll in waxed
paper; chill 30 minutes (dough may be stored up to 1 week in refrigerator or up
to 8 weeks in freezer; wrap in foil or freezer wrap.) Preheat oven to 375º F.
Cut each log into thirty (30) 1/2-inch-thick slices. Place on ungreased baking
sheets. Bake at 375º F. for 8 to 10 minutes or until edges are golden brown.
FOR HIGH
ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add
2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to
2/3 cup
each . Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10
minutes and pan cookies for 17 to 19 minutes.
WHEAT- FREE
VARIATION: Substitute 1 1/4 c. rice flour and 1 1/2 c. quick
cooking oats, uncooked, for the flour. Reduce baking soda and salt to 1/2 tsp.
each. Combine rice flour, oats, baking soda and salt in a medium bowl. Follow
the Original Nestlé Toll House Chocolate Chip Cookie recipe, adding rice flour
mixture when regular flour mixture should be added. Cool on baking sheet 2 to 3
minutes or until cookies are just firm enough to transfer to wire racks. Store
tightly sealed to prevent drying.
