Original Toll House Chocolate Chip Cookies Recipes

ORIGINAL NESTLé TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to oven to 375 degrees F.
• Combine the 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.

NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C) and line baking sheet(s) with parchment paper, if desired.
• In a large mixing bowl, or the bowl of your stand mixer, cream together the butter, sugar, brown sugar, vanilla extract, baking soda and salt until smooth and creamy.
• Add the eggs, one at a time and mixing each until the dough is smooth again. Gradually add the flour until all of the flour is incorporated. Stir in the milk chocolate or semi-sweet chocolate chips.
• Portion out the cookie dough by using a rounded tablespoon portion (or a cookie scoop) and place onto the prepared baking sheet(s). Leave about 2 inch spacing between each cookie.
• Bake the cookies for 9-11 minutes, or until the edges are beginning to turn golden brown. Remove from the oven and allow cookies to set on your baking sheet(s) for 2-3 minutes before transferring to a cooling rack to cool completely.

TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. 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.

ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees 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.

TOLL HOUSE CHOCOLATE CHIP COOKIES (CA 1948)

Steps:

• Cream butter.
• Add sugars.
• Add eggs.
• Sift flour and salt.
• Dissolve soda in water and add alternately with sifted flour mixture to butter and sugars.
• Add nuts and chocolate morsels.
• Stir in vanilla.
• Drop by half-teaspoonfuls onto lightly greased cookie sheet.
• Bake 10-12 minutes at 375°F.

ORIGINAL NESTLE TOLL HOUSE® CHOCOLATE CHIP COOKIES

Steps:

• 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.
• 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.
• 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.
• 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.

ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• combine flour, baking soda, and salt in a small bowl.
• beat butter, sugar, brown sugar, and vanilla in a large mixing 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 9-11 minutes or until golden brown.
• cool on baking sheet 2 minutes.
• remove to wire racks to cool.

ORIGINAL CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl combine the butter, sugar, brown sugar, and vanilla; beat till creamy.
• Add eggs.
• Add the flour, soda, and salt; mix well.
• Add the chips and nuts.
• Drop on ungreased sheet.
• 375 degree oven for 9-11 minutes.

BETTER THAN NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES!

Steps:

• With electric mixer, blend the butter with both sugars until fluffy.
• Mix in the egg and the vanilla extract.
• Add dry ingredients to mixture- blend well.
• Stir in chocolate chips.
• With your hands, form 1 1/2" to 2" balls and place widely apart on greased cookie sheets (I sprayed my cookie sheets with PAM- the kind with flour in it for baking).
• Bake at 375 degrees for 8-10 minutes.
• Makes approximately 20 cookies.
• Enjoy!