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Source: Very Best Baking by Nestle

Original Nestle Toll House Chocolate Chunk Cookies
Whether you prepare this classic as a pan cookie, refrigerated cookie or drop, it will turn out perfect every time!
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Serves: 5 dozen cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
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2 1/4 cups all-purpose flour
1 baking soda
1 salt
1 cup (2 sticks) butter or margarine, (we recommend LAND O LAKES®)
3/4 granulated sugar
3/4 packed brown sugar
1 vanilla extract
2 large eggs
1 3/4 cups NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Chunks
1 cup chopped nuts




PREHEAT oven to 375º F.

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 chunks 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 2 minutes; remove to wire racks to cool completely.

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 waxed 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.






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One Big Cookie
Source: Very Best Baking by Nestle
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Enjoy some family time with the kids making these memorable cookies. They'll have fun creating their own edible masterpieces.
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Spicy Pot Roast
Source: Very Best Baking by Nestle
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A rich sauce of chili powder, taco sauce and beef broth puts the finishing touch on this tender roast. Serve it with steamed carrots, baby potatoes and ice-cold Nestea.
View the full recipe

 








 
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