How To make Original Toll House Chocolate Chip Cookies

2 1/2 c All-purpose flour
1 t Baking soda
1 t Salt
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
2 Eggs
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz) 1 c Nuts, chopped
Preheat oven to 375'F. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, geanulated sugar and brown sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets; cool completely. Makes about 5 dozen cookies. TOLL HOUSE PAN COOKIES: Preheat oven to 375'F. Prepare dough as directed; spread in greased 15 1/2" x 10 1/2" baking pan. Bake 20-25 minutes until golden brown. Cool completely. Cut into 2" squares. Makes about 3 dozen cookies. REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough in half; wrap halves separately in waxed paper. Refrigerate 1 hour or until firm. On waxed paper, shape each dough half into 15" log; wrap in waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped.) Preheat oven to 375'F. Cut each log into 30 (1/2") slices. Place on ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown. Makes 5 dozen.