Original Nestle Toll House Chocolate Chip Cookies

Virginia Hatch

2 ¼ c. flour
1 t. baking soda
1 t. salt
1 c. (2 sticks) butter, softened
¾ c. granulated sugar
¾ c. packed brown sugar
1 t. vanilla extract
2 large eggs
2 c. (12 oz.) chocolate chips
1 c. chopped nuts

Preheat oven to 375 degrees.
Combine flour, baking soda, and salt in a small bowl. Beat butter, both sugars, and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased sheets.
Bake for 9 – 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks and cool completely.
For high altitude baking: Increase flour to 2 ½ cups. Add 2 tsp. water with flour and reduce both sugars to 2/3 cup each. Bake drop cookies for 8 – 10 minutes.
*Here’s what I do: I use butter flavored Crisco, I only set the oven to 350 degrees and bake for 9 minutes, and I always use the high altitude directions. It has made all the difference for me.