Nestle Chocolate Chip Cookie Recipe

Credit for the Nestle Chocolate Chip Cookie recipe actually goes to Ruth Graves Wakefield, but we won't split hairs. It is all legal semantics and Nestle has been enjoying the rights to Ruth's recipe since 1939. This rich buttery original can be found on the backs of Nestle Chocolate Chip Morsels to date and I have a feeling it is not going anywhere.

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INGREDIENTS:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks, 1/2 pound) butter, softened
• 3/4 cup granulated [white] sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

DIRECTIONS:

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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