Chocolate Chip Cookies

Step 1 of 15

An American classic! The original Nestle Tollhouse chocolate chip cookie recipe. I have been making these cookies since I was about 12 yrs old!

Step 2 of 15

Ingredients 2 1/4 cup plain flour 1 tsp baking soda 1 tsp salt 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 tsp vanilla extract 2 large eggs 2 cups semi sweet chocolate chips 1 cup chopped nuts

Step 3 of 15

Preheat oven to 180C (375F)

Step 4 of 15

Combine flour, baking soda and salt in a small bowl.

Step 5 of 15

<p>Cooks tip.
Use bag with required amount of nuts and bash with meat tenderizer for a quick ‘chop’ of your nuts. I use pecans but walnuts are traditional.</p>

Cooks tip. Use bag with required amount of nuts and bash with meat tenderizer for a quick ‘chop’ of your nuts. I use pecans but walnuts are traditional.

Step 6 of 15

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Cooks tip. The butter needs to be soft but not melted. It won’t cream together properly and your cookies will spread.

Step 7 of 15

Add eggs one at a time, beating well after each addition.

Step 8 of 15

Gradually beat in flour mixture.

Step 9 of 15

Stir in chocolate chips and nuts. Seems like a lot I know but it makes the most delicious cookies with plenty of chocolate goodness!

Step 10 of 15

<p>Drop by rounded tablespoons on ungreased baking trays.
Cooks tip. If your cookie dough starts to get really soft while waiting to make the next batch pop it in the fridge for 10 minutes so the cookies retain a better shape.</p>

Drop by rounded tablespoons on ungreased baking trays. Cooks tip. If your cookie dough starts to get really soft while waiting to make the next batch pop it in the fridge for 10 minutes so the cookies retain a better shape.

Step 11 of 15

Bake 9-11 minutes or until golden brown.

Step 12 of 15

<p>Cooks tip.
The dough freezes well and you can prepare some for the freezer at this stage. I recommend shaping into a log shape and wrap tightly with grease proof paper. Place into a ziplock bag. Freeze.</p>

Cooks tip. The dough freezes well and you can prepare some for the freezer at this stage. I recommend shaping into a log shape and wrap tightly with grease proof paper. Place into a ziplock bag. Freeze.

Step 13 of 15

Just right! Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. I always make a double batch as these cookies freeze well.

Step 14 of 15

Feed to hungry workers.

Step 15 of 15

Pan cookie variation. Grease 15 x 10 inch jelly roll pan or line with baking paper. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan. Cut into bars.