Amending the Tollhouse Cookie recipe - or something close to it?

My son needs to bring a treat into class next week and has asked me to make "American" chocolate chip cookies, which I guess means Nestle's Tollhouse Cookies.  I've got the chocolate chips, thanks to the American food stash in the Rosslyn Deli, but the recipe on the back is pretty useless to me, given the baking soda and flour it calls for.  Has anyone successfully amended this recipe using UK ingredients, or maybe found one that's a close enough match?  I must admit, the second he mentioned those cookies, I started wanting to taste them in the worst way!

Thanks in advance for any suggestions or recipes you might be able to share...

Here's the recipe as posted online -- all of the ingredients are readily available here (minus the chocolate chips, but you already have those    i just chop up baking chocolate for my cookies):

2 1/4 cups all-purpose flour (use plain flour)
1 teaspoon baking soda (use bicarbonate of soda)
1 teaspoon salt
1 cup (2 sticks) butter, softened
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
1 cup chopped nuts

...given the baking soda and flour it calls for...

You can buy baking soda and flour here.

Is this the recipe?

http://www.verybestbaking.com/recipes/detail.aspx?ID=18476

(Cross-posted with Lola. )

baking soda=bicarbonate of soda.

I make chocolate chip cookies all the time and don't convert anything except I use strong white bread flour OR a little extra of regular flour.

I make these all the time, using the recipe on the back, and the worst problem I've run into is hacking off just enough of the 250 gram block of butter so that I'm left with the equivalent of 2 sticks (otherwise the batter spreads too much when baking).  The flour and bicarb of soda are the same here as what I used in the States, as far as I can tell. 

I brought all my US measuring spoons and cups over with me when I moved, though, so I try not to deal with grams unless I absolutely have to!    (Other than baking, I'm more of a "throw these things together until they taste good" sort of cook, anyway.)

...the worst problem I've run into is hacking off just enough of the 250 gram block of butter so that I'm left with the equivalent of 2 sticks...

Ha!  I've got that one down -- not for making these cookies but for making PIE!  A stick of butter = 4 ounces.  So 2 sticks butter = 8 ounces.  We have a scale so I use that, but it takes nearly all the 250 g block of butter, except a small slice.

Our scale is crap, so I usually just eyeball that sliver...and it usually turns out just fine!   The great thing about choc-chip cookies is that even if they look horrible, they still taste yummy. 

I also used strong white flour.  I tried baking with plain flour and didn't get the right results, but I know others who have been happy with the plain.

the recipe on the back is pretty useless to me, given the baking soda and flour it calls for. 

Hopefully the others have been able to help you with this, but i just wanted to say... baking soda and flour are the same wherever you go, so this shouldnt be confusing or 'useless' to you.  the only baking ingredient that some say causes problems is baking powder... im sure there's a whole thread about that somewhere!

Some time back someone posted that the flour here in the UK does not have as high a gluten content and therefore measurement for flour in American recipes need to be adjusted.  I could not find that tread this morning but I do that the conversions

Brit                                            US
10 oz  280g  2 1/4c                    1 3/4c
9oz     255g  2c                         1 1/2c
8oz     225g  1 3/4c                    1 1/3c
7oz     200g  1 1/2c                    1 1/4c
6oz     170g  1 1/4c                    1c
5oz     140g  1c + 2T                  7/8c

I use Trex or white Flora as a substitute for Crisco and for Toll House cookies I use half butter and 1/2 one of the Crisco substitutes.  Before I had the above flour conversions my cookies always came out a bit flat but now I adjust my flour measurements and they are once again what they should be.
I haven't tried using the bread flour but I suppose that too would work.

Good luck and let us know how you get on.

Sainsbury's sells Cadbury milk chocolate chips -- pure heaven in chocolate chip cookies!

I like the semi-sweet.  For me milk chocolate is just a little too much.