G's Easy Cookie Recipes

Nestle Toll House Bar Cookies

Back when I was a Rotary Exchange student in high school in Brazil, I often baked a variation of Nestle Tollhouse Chocolate Chip Cookies for my classmates and host families.  No chocolate chips, no problem.  I simply cut whole chocolate bars into small pieces and used Doriana butter to make this cookie recipe a winner.  I also baked it as bar cookies to save myself the time and trouble of sitting by the stove for hours.
  • 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.) Nestle Toll House Semi-Sweet Chocolate Morsels)
  • 1 cup chopped nuts
Line a baking pan with aluminum foil so it'll be easier to remove from the pan.  Preheat oven to 375° F.  Mix flour, baking soda and salt in small bowl. Beat butter, 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. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for another 2 minutes; remove to wire racks to cool completely.
 
Here's Nestle's Instructions on how to make different versions of the recipe.

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.

SLICE AND BAKE COOKIE VARIATION:
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.

* May be stored in refrigerator for up to 1 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 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.