Nestle Toll House Challenge

Teresa and I choose the variations IN THE RED

• 2 1/4 cups all-purpose flour (add 1/4 cup more)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened  (1/2 C shortening  1/2 C butter)
• 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
• I liked the Guittard Chocolate Chips
• 1 cup chopped nuts
• PREHEAT oven to 375° F.     I prefer  (350)
  
  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.
  
  PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

I had to try these super cookie chips to see why they were super.  

They are BIG chips and they will be perfect for my monster cookies. 

Michael and I picked these chips as our favorites.

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Below~ Teresa used Ghirardelli recipe
She used Milk Chocolate chips and we both decided they were too sweet for this recipe. 

1/2 Cup melted margarine 1/2 Cup melted Butter
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