So here's whatcha need:
Combine the flour, salt, and baking soda.
Get your rediculously old brown sugar, vanilla, sugar, and butter (don't worry, your brown sugar is not going to be as uggg)...
Throw it in the mixer with the paddle attachment.
Cream it up!
Get your egg...
And throw it in with the creamy/buttery/vanilla-y/sugary goodness.
Now get those dry ingredients...
And mix it up!
Now toss in the chocolate chips!
I like the lil baby/mini chocolate chips. So delightful!
Drop by rounded teaspoonfuls onto your baking sheet...
And place in the oven!
I would like to eat this one...
And this one....
And these two. With a glass of milk, please!
Here's the recipe. As always, enjoy!
Nestle Toll House Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
Optional: 1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts (nuts are optional). Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup