Toll House Chocolate Chip Cookies

Use Orange Scoop for the larger size of cookie

375 degree oven, greased cookie sheets. Best to make a double batch since they don’t last long in the cookie container.

Ingredients
Single Batch
2 and 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter or shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon water
2 eggs
12 ounce package chocolate chips (2 cups)
1 cup chopped nuts (can be optional)

Sift together 2 and flour, baking soda, salt and set aside.
Combine butter/shortening, sugar, brown sugar, vanilla and water and beat until creamy. Beat in eggs.

Add flour mixture to creamed mixture and mix well.
Stir in chocolate chips and nuts. and mix well.

Drop by well-rounded half teaspoons onto greased cookie sheets.
Use pink colored scoop for large cookies.

Use orange colored scoop for much larger cookies (will make about two dozen cookies with the orange colored scoop)

Bake 10-12 minutes.
Makes 100 one inch cookies if using the half teaspoon size. (single original recipe size)
With pink scoop = makes about two dozen cookies
With orange scoop = makes large cookies but need to double or triple recipe