Original Toll House Chocolate Chip Cookies

Directions

1. Preheat oven to 375'F. In small bowl, combine flour, baking soda and salt; set aside.
2. In large mixer bowl, beat butter, granulated sugar and brown sugar till creamy. Add in Large eggs, 1 at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mix.
3. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets; cold completely.
4. Makes about 5 dozen cookies.
5. TOLL HOUSE PAN COOKIES: Preheat oven to 375'F. Prepare dough as directed; spread in greased 15 1/2" x 10 1/2" baking pan. Bake 20-25 min till golden. Cold completely. Cut into 2" squares.
6. Makes about 3 dozen cookies.
7. REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough in half; wrap halves separately in waxed paper. Chill 1 hour or possibly till hard. On waxed paper, shape each dough half into 15" log; wrap in waxed paper. Chill 30 min. (Dough may be stored up to 1 week in refrigerator or possibly up to 8 weeks in freezer, if foil- or possibly freezer-wrapped.)
8. Preheat oven to 375'F. Cut each log into 30 (1/2") slices. Place on ungreased cookie sheets. Bake 8-10 min till edges are golden.
9. Makes 5 dozen.