INGREDIENTS
- 2 cups all-purpose flour
- 1 C cake flour
- 1 tsp baking powder
- 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
- 3 large eggs
- 1 C NESTLÉ® TOLL HOUSE® Semi-Sweet
- 1 C dark Chocolate Morsels
- 1 cup chopped nuts (optional)
- PREHEAT oven to 375° F.
- COMBINE flour, baking soda and salt in a 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.
- Refrigerate 1-12 hours
- BAKE at 350º 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: - Preheat oven to 350° F.
- 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.* * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
- 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.
