Try this traditional American cookie witha milk chocolate twist!
Recipe: Original Nestle TollHouse Milk Chocolate Morsel Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-ounce) package1 3/4 cups NESTL ® TOLL HOUSE®Milk Chocolate Morsels
1 cup chopped nuts
Makes 60 cookies or 5 dozen.
Pan Cookie Variation: Grease 15 x 10-inchjelly-roll pan. Prepare dough as above. Spread into pan. Bakefor 20 to 25 minutes or until golden brown. Cool in pan on wirerack. Makes 4 dozen bars.
Slice and Bake Cookie Variation: Preparedough as above. Divide in half; wrap in waxed paper. Refrigeratefor 1 hour until firm. Shape each half into 15-inch log; wrapin waxed paper. Refrigerate for 30 minutes.* Preheat oven to375°F (190°C). Cut into 1/2-inch-thick slices; placeon ungreased baking sheets. Bake for 8 to 10 minutes or untilgolden brown. Cool on baking sheets for 2 minutes; remove towire racks to cool completely. Makes about 5 dozen cookies.
*May be stored in refrigerator for up to1 week or in freezer for up to 8 weeks.
For High Altitude Baking (5,200 feet):Increase flour to 2 1/2 cups. Add 2 teaspoons water with theflour; reduce both granulated sugar and brown sugar to 2/3 cupeach . Bake at 375° F.: drop cookies for 8 to 10 minutesand pan cookie for 17 to 19 minutes.
Nutritional Information Per Serving (1/60of recipe): Calories: 110 Calories from Fat: 60 Total Fat: 6g Saturated Fat: 3 g Cholesterol: 15 mg Sodium: 85 mg Carbohydrates:13 g Dietary Fiber: 0 g Sugars: 8 g Protein: 1 g
Recipe and photograph are the property of Nestl ® and Meals.com, used with permission.
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