Chocolate Chip Cookies–Nestle Toll House Style

This recipe is almost exactly like the Ghirardelli one. This is the one I grew up making and love, love, love it. Nana later refined and perfected her Chocolate Chip Cookie recipe, but this one works well too. She always made her cookies in her KitchenAid K-5, so the instructions are for that method.

Original Nestle Toll House Chocolate Chip Cookies

Dry ingredients:

2 1/4 C. all purpose flour

1 t. baking soda

1 t. salt

Whisk together in a bowl and set aside.

With the batter or whipping attachment cream together on medium speed:

1 C. (2 sticks) butter, softened

3/4 C. granulated sugar

3/4 C. brown sugar (packed)

On low speed add:

2 large eggs (one at a time)

1 t. vanilla extract

Change the attachment to the dough hook and gradually add in the dry ingredients until all mixed together.

Stir in:

2 C. (12 oz.) Nestle Toll House Semi-sweet Chocolate Morsels

1 C. chopped nuts (optional)

Preheat oven to 375º F.

Drop by rounded tablespoon onto ungreased baking sheets. Parchment or silpats work wonderfully for never stick to the pan cookies.

Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes. Transfer to wire racks to cool completely.

Yeild: about 5 dozen.

For high altitude (5,200 feet); increase flour to 2 1/2 C. Add 2 t. water with flour and reduce both granulated and brown sugar to 2/3 C. each. Bake drop cookies for 8-10 minutes.