Hacking the recipe on the back of the bag of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels.




Ooey-gooey: Add 2 cups more flour.

A nice tan: Set the oven higher than 350 degrees (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees.

Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.

Chewy: Substitute bread flour for all-purpose flour.

Just like store-bought: Trade the butter for shortening. This ups the texture but reduces some flavor; suggest using half butter and half shortening.

Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.

Cakey: Use more baking soda. it releases carbon dioxide when heated, which makes cookies puff up.

Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).

Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.

More. Just, more: Chilling the dough for at least 24 hours before baking deepens all the flavors.

http://time.com/3179770/the...licious-cookie-ever/

Now I want some Toll Houses...

I recently learned how to make fluffy pancakes, on technique rather than any ingredient changes. Thanks to Martha Stewart.

I still have not learned how to make a soft and chewy cookie. It may come out of the oven warm that way, but over the day it becomes as hard as sheetrock.

Put a slice of bread in the cookie container. The moisture in the bread goes into the cookies keeping them soft.

quote Originally posted by Boondawg: Just like store-bought: Trade the butter for shortening. This ups the texture but reduces some flavor; suggest using half butter and half shortening.

The article has some great suggestions, but this one? Why would you make home made cookies if you wanted them to end up tasting like store bought?

Boonie, try adding some different extracts to the cookies

I like butter and rum extracts, but they have about any kind you can imagine.

One "secret" I use, Every dry ingredient is sifted in. Especially with brownies (made tonight), they are so much smoother.

Brad

Wifey won't buy Nestle's products. Something to do with poisoning African babies with tainted formula......blah, blah, blah.........

So we have Hershey's Tollhouse cookies.

Not the same.