This NESTLE recipe is ALWAYS enjoyed by my family. It's nice to have a high altitude recipe that works every time!
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12-oz) package NESTLE TOLL HOUSE Semi-Sweet Chocolate Chips
1 cup chopped nuts
PREHEAT oven to 375 degrees
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 morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
HIGH ALTITUDE BAKING (5,200 feet) Increase flour to 2 1/2 cup. Add 2 tsp water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes.