Original Nestlé Toll House Chocolate Chip Cookies

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened (we recommend LAND O LAKES® Butter)

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

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.

9 to 11 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:

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:

1 hour or until firm. Shape each half into 15-inch log; wrap in waxed 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

1 week or in freezer for up to

8 weeks.

This recipe used with permission from Nestle and www.verybestbaking.com .