With the right combination of flour, butter, eggs and chocolate chips, the original Toll House cookie recipe is recreated. There are several variations of this recipe including drop, pan and sliced options. Adding nuts is entirely optional, but traditionally, nuts such as walnuts and pecans are included.
Preheat the oven to 375 degrees. In a small bowl, combine 2 1/4 cups of flour, 1 teaspoon of baking soda and 1 teaspoon of salt. In a large mixing bowl, cream together 1 cup of butter, 3/4 cup of white sugar, 3/4 cup of brown sugar and 1 teaspoon of vanilla. Add two eggs and stir until well-mixed. Gradually add in the flour mixture. After the flour mixture is well-blended, add in 2 cups of chocolate chips and 1/2 cup of chopped nuts, if using.
For drop cookies, drop the dough by heaping tablespoons on a cookie sheet. Bake for nine to 11 minutes or until the edges are a light golden brown.
For sliced cookies, form the dough into a log, wrap it in waxed paper and refrigerate for one hour or until firm. Slice the dough into cookies and place on the baking sheet. Bake for eight to 10 minutes or until golden brown.
For pan cookies, preheat the oven to 350 degrees. Spread the cookie dough into a baking pan and bake for 20 to 25 minutes or until a light golden brown.