Original Nestle Toll House Chocolate Chip Cookies

While it seems like I have been embroidering "forever" I can’t really tell you what got me started. However, I clearly remember when I learned to crochet. My grandparents and an aunt and uncle lived in Ulysses, in southwestern Kansas. When I was seven years old I got to spend a couple weeks at grandma’s house. During that time, my aunt taught me to crochet granny squares. I crocheted all sorts of things out of granny squares including a floppy hat for my Barbie doll. In my teens, I taught my mother to crochet and somewhere along in there my grandmother also learned to crochet. I still have some of those afghans today in the classic 1970’s oranges, greens, and golds! Another thing that happened that summer was my cousin, Dwight, entered some chocolate chip cookies in the open foods category at the county fair. The grand champion was crowned the Sugar Beet Queen (it was sugar beet country). This was a coveted title with matrons vying for the bragging rights year after year. Dwight’s cookies were chosen Grand Champion. Boy, it caused a lot of controversy. Not only was he male, he was only six! Finally it was decided he was eligible to win. Dwight rode in the designated convertible at the parade, the first ever Sugar Beet King of Grant County, Kansas. The recipe he used? The Toll House Chocolate Chip Cookie recipe right off the back of the package. He said the secret to his win was the cookies went right from the oven to the fairgrounds and the chips might have still been a little warm and gooey!

ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar*
• 3/4 cup packed brown sugar*
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

*Healthy Option: unrefined sugar (Sucanat or Rapadura)

Directions

PREHEAT oven to 375 degrees F.

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. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.