Mainly, I was chopping a bit indiscriminately and winding up with too many nuts for my dough. There were about 6 in all I think but I'd love to have the Cookie Brittle recipe again. On March 08, 2009 at 05:57 PM, amlr said... A friend of mine loves NTHC without the chips. Many thanks! Of course I chose chocolate chip cookies...simply because the recipe sounded so easy. Remove from oven and allow to cool on baking sheets, on wire cooling racks, for two minutes. Not being used to dark brown sugar and not liking molasses I would go back to using golden brown sugar for myself. chilling the dough allows two things: the flour hydrates and absorbs the liquids more completely and the fat, especially butter, re-solidifies and takes that little bit longer to liquify in the oven. On February 05, 2007 at 10:54 AM, an anonymous reader said... Is there a healthy way to make chocolate chip cookies with wheat flour and applesauce? Since flour settles over time or might get stirred up, I would suspect that is the reason for the inconsistency. If using salted, cut back on the salt amount in the recipe. Might want to retest checking this. Does altitude have anything to do with it? Thermoworks DOT Thanksgiving 2014 Giveaway! When I tried the recipe with the butter, the cookies flattened and ran, so I've always used the shortening instead. I will now try for a 3rd time, this time using Crisco (as the original recipe called for). Chocolate Chip Pudding Cookies stay soft even days later–and my recipe doesn’t even require pudding mix! I double checked the recipe to see if I’d accidentally read temp of 375 wrong, but clearly I didn’t. I now bake them every week or so... they don't last long around him. On August 31, 2006 at 08:37 PM, Michael Chu said... Just to clarify, the regular Toll House Cookies is still a soft cookie. The Bran Buds add a nice nutty touch without the harder crunch. I baked cookies a lot when I was a teenager. Mix by hand to combine, then add remaining flour and chocolate chips. I noticed Walmart's Great Value brand has simular ingredients. My go-to recipe! On December 22, 2008 at 09:52 AM, Cheryl (guest) said... Modern cookie recipes on the backs of packages are for soft, overly sugared cookies. If possible, cover and chill the dough for at least one hour, but not more than 24 hours. I use salted butter, and imitation vanilla. The secret is to add extra flour (sometimes a cup extra or more), use salted butter, double or triple the vanilla (I never even measure! This makes a more dense cookie and a lot of them! I do that frequently when not using egg. On December 07, 2007 at 07:40 PM, Hotlil57 (guest) said... Is that ME cooking? On September 13, 2006 at 02:09 AM, LAN3 said... Granulated sugar is common white sugar, table sugar; the word granulated refers to the coarseness of the sugar crystals, to distinguish it from the finer caster sugar and much finer icing/powdered sugar. and each square you cut is equal to 2-3 cookies. Then I usually sample an edge. NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels 34.5 oz. Shanelle, did you chill the dough? . If you thoroughly bake them they become cake-like in texture. CCC is their favorite. Note that the cookies are not called "chocolate chip" yet; I imagine that was a Nestle marketing invention. A friend made me a batch for Christmas and. If it is an issue of protein in the flour, that seems like it might help. Has anyone else tried this and are there any adjustments I should make? I have discovered that the only chips in our area that have cocoa butter in them are the Kroger brand. I freeze the rest in a ziplock and make cookies as we want them, nice and warm! I baked many a cookie growing up. I like tiny, crunchy, Famous-Amos type chocolate chip cookies. Did anyone else have a problem like this? Toll House Chocolate Chips Cookies are the first thing many of us learn to bake for a good reason: they’re so easy and virtually fool-proof. Mix by hand to combine, then add remaining flour and chocolate chips. They are called "World's Best Cookies" and everyone who has tasted them feels they were named appropriately. The first time my husband tasted my chocolate chip cookies, he was hooked. . With a few very simple ingredient changes, and some dough chilling, I think these cookies go from good to GREAT. loading... X. And way too greasy! I found when living in France that the type 45 was what I should use with my cookies. Doesn't altitude play a role in the outcome? I have been making these cookies for over 20 years. Using a heat proof spatula or wooden spoon, stir frequently and do not walk away from it. Can I still make the recipe with milk chocolate chips with success? Same results every time at every phase in my life where I decided to try this recipe again, and never any luck!!! Curry and coconut both work quite well with chocolate on their own, as they are both strong enough flavors to stand up to and compliment the richness of chocolate. thanks! I use a scale out of habit for many many things - not limited to baking - proportions of rice and water for example. Super Soft And Chewy Chocolate Chip Cookies chewybutterychocolate. Short on time? This results in a more consistant cookie size and cooking time. Too soft (or melted) butter will cause cookies to spread out and come out thin, crisp, and crumbly. They were lumpy and very delicious. The darker cookies were either cooked longer or the oven has hot spots. This will be my go to chocolate chip cookie recipe. Levain Bakery - Style Chocolate Chip Cookies hugegiantchocolate chip cookieslevain bakerywhole wheat. Sure enough when I got an oven thermometer, it was pretty eye opening and it explained why I was either completely undercooking or over cooking things. Have an analytical mind? Not sure yet what caused the difference, but nice to know that I was "doing it right" all those years, by not sifting the flour. I have heard that dairies will add salt to a butter to cover the taste of impurities from not-quite-as-fresh-as-possible milk or cream. The milk solids on the bottom of the pan will start to turn brown. I've been making these cookies for as long as I can remember - taking over from my mom since everyone thought mine were better. I have not read all the posts but want to share my modifications that I feel result in perfection =). Please do not take it upon yourself to try and add "unsalted" to the butter/margarine ingredient. I liked these cookies, followed the recipe as written. I prefer much less (1/4 to 1/2 recipe) choc. Thank you, M. Chu for your experiments with sifting/not sifting flour for Tollhouse cookies! On December 11, 2011 at 06:43 PM, Dilbert said... it seems that everyone from Nero the Fiddling Roman to Madonna has "the original" Toll House cookie recipe. The ones I baked I made them too thick. It softens much faster (in minutes) and there's not so much butter stuck to the wrapper. cookie. Reducing the butter helps prevent the cookie from spreading so flat. Yuck! I added a half a teaspoon more baking soda to the dough so the cookies spread just the right amount during baking. I have tried so many chocolate chip cookie recipes, and this one is still ALWAYS my favorite. I ALWAYS said I loved the tollhouse recipe FLAVOR but hated how flat they came out. Our Best Sugar Cookie Recipes website has the most delicious and chewy Nestle Toll House Cookies! You can’t go wrong with these thick and chewy Chocolate Chip Cookie Bars. I’ve rounded up all of my favorite chocolate chip cookies in my Best Chocolate Chip Cookies post, don’t miss it! The Best Nestle Toll House Cookie. This is discussed in my Chocolate Chip Cookie post here. Key Ingredients. I belive the butter made all the difference. This happened over so many years it became a family joke. You can't fix Perfection! Made these today, totally delicious! Ingredients. In a large mixing bowl, with an electric mixer beat together butter, sugars and vanilla until well combined. Delicious Recipes For Easy Meals, Desserts, Cookies, Cakes, Breads, Brownies And More! I had that problem a year or two ago. I go the thick crispy exterior yet soft chewy hockey puck cookie that is a dollar or more retail. These cookies are soft and chewy with sweet chocolate chips in every bite. Read on for my easy tips for making Nestle Toll House cookies – even better! ('Oleo' was some kind white, firm fat fat that came with a packet of dye to be kneaded in by hand.) What am I doing wrong??? MELT the butter and let cool, add one extra egg YOLK to the sugars mix, bake at only 325 for 10-15 minutes and let stand for 10[TEN] minutes before transfering to cooling rack. That’s it. What if I’m using a stand mixer? Everyone I’ve shared them with agrees. On September 14, 2010 at 03:32 PM, Ishwash said... For you who are sifters of flour and who stick by it rigidly, you may be getting a flat cookie because of the way less amount of flour you get when you sift. I ment to say he added 1/4 of baking powder, and an extrea 1/4 cup of flour. Store tightly covered. Thank you for that; I'm not alone! The single "creative" intervention was cca 2 grams of premium grade hash added to the mixture. Our most trusted Nestle Tollhouse Chocolate Chip Cookie With Salted Butter recipes. That said, even just one hour in the fridge can make a difference in the outcome of your cookies. Now, I'd like to be able to roll out the dough and make chocolate chip horse cookies! Thanks! However, if I bake the same dough balls in a cake pan with high(er) sides, the cookies barely spread! Home made ones are better. Sorry for the confusion. I feel like if you reduce the time you’re going to end up with browned and undercooked, and not in the good undercooked way. You have to use semi-sweet chips, once I tried the ones from Trader Joe and they were still great. On August 27, 2009 at 07:34 AM, Dilbert said... My only critique is they didn’t spread enough. I just never had the patience to do it myself. Then transfer cookies to wire cooling racks with a spatula to allow to cool completely. Unfortunately, mine got tossed, and I have been desperately searching for it ever since. Will the end product/taste be the same? My current partner, takes a huge square almost immediately. I've been making Toll House cookies, by the recipe, for almost 50 years. Different vanillas work better in different recipes...but for a real clear crisp vanilla flavor.. go w/Neilson-Massey's Mexican. That's when I decided that Crisco must have changed their potion. I went so far as to try to pry the answer from Nestle, but they gave me a very noncommital reply about how anyone can make the cookies any way they like, completely ignoring my request for a factual reply. Required fields are marked *. I *SWEAR* I remember that version from baking cookies with my mom as a kid using a Nestle package panel that she had cut out and taped into her recipe scrapbook. When I made the cookies as an adult, years later, I packed the flour again and got a different result (flat, greasy cookies). I have noticed that the perfect cookie can be QUITE evasive and had concluded differing flour weights to be the reason- thanks for experimenting for me! some times over night, mostly to make rolling the stuff in my palms much easier, Spoon?, scoop? This is the site to read! I have them every single night and i cant stop eating them. I wouldn't use it in a chocolate recipe where it would be overpowered anyway. On October 11, 2007 at 11:47 PM, cookieBaker (guest) said... Because the recipe was created in the "olden days", I hand mix and bake them on old-fashioned cookie sheets.