Original Toll House chocolate chip cookies

Preheat the oven to 375 degrees Fahrenheit.

Combine the flour, baking soda and salt in a small bowl.

Beat the butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy.

Add the eggs one at a time, beating well after each addition, then beat in the flour mixture gradually.

Stir in the morsels and nuts and drop by rounded tablespoons onto ungreased baking sheets.

Bake nine to eleven minutes.

Variation, level eight: the same Toll House recipe made with premium ingredients - chocolate fevs, chocolate chips, Tipo Zero flour at 13 grams of protein per 100 grams, a vanilla bean paste and two 75 gram chocolate bars - with quartered fevs pressed into the tops. The high protein, coarsely milled flour gave glassy crunchy edges and a fudgy centre without the dough being aged.