Yes, we already have the Original Toll House Cookies recipe here, but this is the official recipe for High Altitude (or so we are told).  Bottom line: they make for nicely risen cookies here in Denver, so, yeah.

Ingredients

• 2½ c. flour
• 1 tsp baking soda
• 1 tsp salt
   
• 1 cup butter (two sticks)
• 2/3 cup granulated sugar
• 2/3 cup brown sugar, packed
• 1 tsp vanilla extract
   
• 2 large eggs
• 2 tsp water
   
• 2 cups semisweet chocolate chips
• 1 cup chopped nuts (highly, highly optional)

 

Directions

1. Preheat oven to 375°F (190°C)
2. Combine flour, soda, salt in a small bowl.
3. Cream together butter, granulated sugar, brown sugar, vanilla in a large bowl.
4. Add eggs, one at a time, to the butter mixture, beating well after each addition.
5. Gradually beat in flour mixture and water into the wet ingredients until well combined.
6. Stir in chips and nuts.
7. Drop by rounded tablespoon onto ungreased baking sheets.
8. Bake 8-10 minutes or until golden brown (ran closer to 10 in our oven).
9. Cool on baking sheets 2 minutes, then transfer to wire racks.

For a pan cookie (10×15″ jelly-roll pan), prepare dough as above, and spread into greased pan, baking 17-19 minutes.