Toll House Chocolate Chip Cookies

This is the original Nestle's Toll House cookie recipe from the back of the Nestle's bag.

Yield: 5 dozen cookies in a single recipe; 10 dozen in a double

Oven temperature: 375 degrees F.

Description: buttery; moist and chewy if not overbaked

Suggestions: make the double batch

Ingredients

Single Recipe	Double Recipe
2 1/4 c. all-purpose flour	4 1/2 c. all purpose flour
t tsp. baking soda	2 tsp. baking soda
1 tsp. salt	2 tsp. salt
1 c. (2 sticks) butter, softened	2 c. (4 sticks) butter, softened
3/4 c. granulated sugar	1 1/2 c granulated sugar
3/4 c. brown sugar, packed	1 1/2 c. brown sugar, packed
1 tsp. vanilla	2 tsp. vanilla
2 large eggs	4 large eggs
2 c. chocolate chips	4 c. chocolate chips
1 c. chopped nuts (optional)	2 c. chopped nuts (optional

Directions:

Preheat oven to 375 degrees F.

Combine flour, baking soda, salt.

Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy.

Add eggs one at a time, beating well after each addition.

Gradually beat in the flour mixture.

Stir in chocolate chips and nuts (optional).

Drop by rounded tablespoon fulls onto an ungreased cookie sheet.

Bake for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes.

Remove and cool on racks.

Makes about 5 (10) dozen cookies.

Note: the Ghirardelli recipe is the same except the amount of salt is reduced to ½ tsp (1 tsp) and the amount of vanilla is increased to 2 tsp (4 tsp).