* 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...(choc-chip-cookie-recipe.com)
