I got this recipe off of the back of a Nestle Toll House chocolate chip bag.
Step 1: Collect It!
A large mixing bowl
A small mixing bowl
2 1/4 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
1 cup (2 sticks) of softened butter
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
1 teaspoon of vanilla extract
2 large eggs
1 bag of semi-sweet/ milk chocolate chunks or chips
Step 2: Mix the Dry!
Step 3: Mixing the Wet!
2. Add the eggs one at a time, beating well after (I suggest an electric mixer for doing this)
Step 4: Mix It!
Use a wooden spatula for this, as the electric mixer will make the dough too thin.
Take your chocolate chips/chunks and mix them in.
Step 5: Eat It!
Step 6: Bake It(if You Must...)!
Bake them for 9 to 11 minutes or until they are golden brown. Let them cool at least two minutes before eating them.
To make pan cookies...
Grease a 15 X 10 inch jelly-roll pan. Spread into the prepared pan. Bake for 20 to 25 minutes, or until golden brown. Cool the pan on a wire rack.
High altitude baking (5,200 feet):
Increase flour to 2 1/2 cups. Add two teaspoons of water with the flour and redoce both granulated and brown sugar to 2/3 cups each. Bake the regular cookies for 8 to 10 minutes and the pan cookies for 17 to 19 minutes.