ORIGINAL TOLL HOUSE CHOCOLATE CHIP COOKIES Recipe

Preheat oven to 375'F. In small bowl, combine flour, baking soda and salt; set aside.
In large mixer bowl, beat butter, geanulated sugar and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets; cool completely.
Makes about 5 dozen cookies.
TOLL HOUSE PAN COOKIES: Preheat oven to 375'F. Prepare dough as directed; spread in greased 15 1/2" x 10 1/2" baking pan. Bake 20-25 minutes until golden brown. Cool completely. Cut into 2" squares. Makes about 3 dozen cookies.
REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough asdirected. Divide dough in half; wrap halves separately in waxed paper. Refrigerate 1 hour or until firm. On waxed paper, shape each dough half into 15" log; wrap in waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped.)
Preheat oven to 375'F. Cut each log into 30 (1/2") slices. Place on ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown. Makes 5 dozen.