Nestle still uses this original recipe on the backs of all their chocolate chip bags, and Toll House is a universal term in reference to the chocolate chip cookie. Try your hand at this original and to make it truly authentic, use semi-sweet chocolate chunks. You may also notice that the nuts are not "optional." Nuts were in the very first chocolate chip cookie. Of course, you can omit if you like. Enjoy!
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PREHEAT oven to 375 ° F.
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 for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
PAN COOKIE VARIATION: Prepare dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375° F oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes about 4 dozen bars.
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°F., drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
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