MMM, Cookies.

Simply put, this is the Tollhouse® chocolate chip cookie recipe without the nuts added. It's printed on every bag of semi-sweet chocolate chips that they sell. I'll be the first to admit that baking is not as easy as cooking. This is a very good recipe to learn the hard way that baking is an EXACT SCIENCE. Follow it very, very closely, or you'll screw it up. No pressure.

Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Nestlé® Toll House® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (optional)

Directions

1. Preheat oven to 375°.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition. I like to beat the eggs in a separate bowl, then add the beaten egg for an even consistency.
5. Gradually beat in flour mixture. Use a wooden spoon, as the mixture will get very hard to move around, and metal spoons may bend. Plastic WILL break.
6. Stir in chocolate chips.
7. Drop by rounded tablespoon onto ungreased baking sheets. I found it is easier to use two tablespoons to form the cookie balls.
8. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Again, only use baking sheets—I tried using pizza pans, and the cookies did not cook as well.