Chocolate Chip Cookies

April 23, 2014

Chocolate Chip Cookies
Serves 5
A delicious drop cookie
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
1288 calories
155 g
172 g
74 g
16 g
38 g
282 g
778 g
99 g
1 g
32 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1288
Calories from Fat 635
% Daily Value *
Total Fat 74g
Saturated Fat 38g
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 26g
Cholesterol 172mg
Sodium 778mg
Total Carbohydrates 155g
Dietary Fiber 8g
Sugars 99g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 1/4 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 1 cup (2 sticks) butter, softened
  5. 3/4 cup granulated sugar
  6. 3/4 cup packed brown sugar
  7. 1 teaspoon vanilla extract
  8. 2 large eggs
  9. 2 cups (12-oz. pkg.) NESTLÉ® TOLL HO-- USE® Semi-Sweet Chocolate Morsels
  10. 1 cup chopped nuts
  1. PREHEAT oven to 375° F.
  2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 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.
  3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  4. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
  1. PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
  2. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
  3. FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Adapted from The Joy of Cooking

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