Preheat oven to 375\u00b0.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla extract.
Beat until creamy.
Beat in eggs. Gradually add flour mixture.
Stir in Nestle Toll House semi-sweet chocolate morsels and nuts.
ieces.
4. FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE: 1 3
Preheat oven to 350\u00b0F In medium bowl, combine flour, salt, and baking soda; set aside.
In large bowl, combine sugar and butter, beat well.
Add eggs, 1 at a time, beating well after each addition.
Beat in sour cream, and vanilla extract.
Gradually blend in flour mixture.
Stir in Nestle Toll House semi-sweet miniature chocolate chips.
Pour into greased and floured 10-inch tube pan.
Bake at 350 F for 70-75 minutes.
Cool 15 minutes on wire rack, remove from pan.
o cool completely.
PAN COOKIE VARIATION: Grease 15 x 10
Preheat oven to 325\u00b0.
In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar.
Beat until well blended. Blend in melted butter. Stir in Nestle Toll House semi-sweet chocolate morsels and walnuts. Pour into pie shells. Bake at 325\u00b0 for 1 hour.
Makes three 9-inch pies.
Preheat oven to 325\u00b0.
In a large mixer bowl, beat eggs at high speed until foamy, about 3 minutes.
Beat in flour, sugar and brown sugar until well blended.
Beat in softened butter.
Stir in walnuts and Nestle Toll House semi-sweet chocolate morsels.
Pour into pie shell.
Bake 55 to 60 minutes.
Cool on wire rack.
Preheat oven to 350\u00b0.
In large bowl, beat peanut butter until smooth.
Add sugar, eggs and vanilla extract.
Beat until creamy. Blend in flour and salt.
Stir in 1 cup Nestle Toll House chips. Spread into ungreased 13 x 9-inch baking pan.
Bake 25 to 30 minutes or until edges begin to brown.
Immediately sprinkle with remaining chocolate chips.
Let stand 5 minutes, until chips become shiny and soft.
Spread them evenly over top.
Completely cool before cutting into bars.
Preheat oven to 375\u00b0.
In small bowl, combine flour, baking soda and salt; set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy.
Beat in eggs. Gradually add flour mixture.
Stir in Nestle Toll House semi-sweet morsels and nuts.
Spread into greased 15 1/2 x 10 1/2 x 1-inch baking pan.
Bake at 375\u00b0 for 20 to 25 minutes.
Cool; cut into 35 (2-inch) squares.
Preheat oven to 325\u00b0.
In large mixer bowl, beat eggs at high speed until foamy, about 3 minutes.
Beat in flour, sugar and brown sugar until well blended.
Beat in softened margarine.
Stir in nuts and Nestle Toll House semi-sweet morsels.
Grab a cup and add 2 tablespoons of Toll House Cocoa, then add 4 tablespoons of milk. Stir until it looks like chocolate icing. Once looks like chocolate icing put in microwave for 25 seconds. When done take out and stir. Add 1 tablespoon of butter and 3 tablespoons of sugar. Stir then put in microwave for 30 seconds. Once done take out and stir really good to take the lumps out.
ompletely before topping with chocolate glaze.
FOR CHOCOLATE GLAZE: COMBINE 1
Spoon over cookie crust; smooth top. Drizzle with melted chocolate. Cover; refrigerate
br>Stir in 1 cup Nestle Toll House milk chocolate morsels.
Spread into
n small bowl, combine flour, Nestle cocoa, baking soda and salt
Preheat oven to 350\u00b0.
In a large bowl, combine brown sugar, corn syrup, eggs, vanilla extract and cinnamon; beat well.
Stir in Nestle Toll House semi-sweet chocolate morsels, nuts, oats, raisins and orange rind.
Pour into prepared pie shell.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve warm.
Garnish as desired. Makes one 9-inch pie.
Preheat oven to 375\u00b0.
In small bowl, combine flour, baking soda and salt; set aside.
In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy.
Beat in eggs.
Gradually beat in flour mixture.
Stir in Nestle Toll House semi-sweet chocolate morsels and nuts.
Drop by rounded measuring tablespoonfuls on ungreased cookie sheets.
Bake 9 to 11 minutes until edges are golden brown.
Makes about 5 dozen.
Combine in a small bowl the flour, baking cocoa, baking soda and salt.
Beat in a large bowl the butter or margarine, sugar, brown sugar and vanilla extract until creamy.
Add eggs to the mixture in the large bowl.
Mix well.
Gradually add the flour mix.
Stir in morsels.
Drop by well rounded teaspoon on ungreased cookie sheet.
Bake at 350\u00b0 for 9 to 11 minutes.
Preheat oven to 375\u00b0.
In small bowl, combine flour, baking soda and salt; set aside.
In large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Beat in eggs.
Gradually beat in flour mixture.
Stir in semi-sweet chocolate morsels and nuts.
Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Bake 9 to 11 minutes until edges are golden brown.
Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool.
Makes about 5 dozen.
Prepare dough.
Spread into greased 15 x 10-inch jelly roll pan.
Bake in 375\u00b0 oven for 20 to 25 minutes.
Cut into 2 x 1 1/2-inch bars.
ool completely.
FOR PAN COOKIE VARIATION: Prepare dough as above