Original Toll House Cookies

1. Preheat oven to 375°F (190°C). 2. In a small bowl, combine flour, baking soda, and salt. Set aside. 3. In a large bowl, combine butter, granulated sugar, brown sugar, and vanilla extract. Beat until creamy. 4. Beat in eggs until combined. 5. Gradually add the flour mixture to the butter mixture and mix until combined. 6. Stir in Nestlé Toll House semi-sweet chocolate morsels and chopped nuts. 7. Drop dough by level tablespoonfuls onto ungreased cookie sheets. 8. Bake at 375°F for 9 to 11 minutes.

Refrigerator Toll House Cookies 1. Prepare the cookie dough as directed in the original recipe. 2. Divide dough in half and wrap both halves separately in waxed paper. 3. Chill for 1 hour or until firm. 4. On waxed paper, shape each dough half into a 15-inch log. 5. Roll up in waxed paper and refrigerate for an additional 30 minutes. 6. Preheat oven to 375°F. 7. Cut each log into thirty ½-inch slices. 8. Place on ungreased cookie sheets. 9. Bake at 375°F for 8–10 minutes. Yield: 5 dozen (60) cookies, approximately 2¼ inches each. Storage notes: Prepared dough may be stored in the refrigerator for up to 1 week or frozen for up to 8 weeks.