(For a chocolate cookie reduce flour by 1/4 C. Add in 1/4 C. Cocoa powder.)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
(Use unsalted or sweet butter for a better cookie.)
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
Optional ideas for unique cookies replace the chips and nuts with:
Chips in Butterscotch, Cinnamon, White Chunks, Bittersweet, Heath, Brickie,Toffee, Add Coconut, Mix unique chips/Candy OF CHOICE
Mix it up use half white chips and half chocolate chips, or chunks, Dark or M&M's for kids
Don't exceed 12 to 16oz of chips or it will be a waste.
1 cup chopped nuts
Mix it up add any nut you like or a combination of two nuts
Note*I use macadamia 1/2 cup and 1/2 Almonds.
Then I add 1 cup of Coconut MMMMMMM!
Starting with the dry ingredients:
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 or ice cream scoop (meatball size) onto un-greased baking sheets.
BAKE: In preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
I like to make tea cookies a teaspoon size or about a whole pecan size and I bake them about 6 minutes, lady size I call them.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING ;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 degrees Fahrenheit.
Drop cookies bake for 8 to 10 minutes and pan cookies for 17 to 19 minutes.