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I got this in the mail from Nestle after calling there number asking them about the flat cookies. I though some might be interested.
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Don't omit nuts. If you must omit the nuts use, add 1-2 Tbs extra flour
When using butter, soften at room temp. just until it yields to light pressure
Using melted butter makes a flatter cookie with a shiny surface and a slightly cracked appearance. Using melted butter is acceptable but not suggested as a regular method.
When using margarine, do not soften. Use directly from the refrigerator.
Use a good grade of margarine. Avoid tub and light margarine.
Don't over beat
Use un-greased baking sheets
Allow baking sheets to cool between each batch; baking sheets may be chilled briefly in refrigerator or freezer to hasten cooling between batches.
Wipe baking sheets clean of grease between batches, or wash and dry baking sheets.
Add 1- 2 Tbs extra flour on humid or rainy days, if desired.
Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.
Use large eggs, not extra large.
Have oven fully preheated at the correct temp.
Use unsifted all purpose flour. If the flour has already been sifted, 2 Tbs more flour may be added. (Most flour sold in the supermarkets today is marked "Presifted", there is no need for sifting)
*softening butter: butter may be softened at room temp. It may also be softened in the microwave. One stick of cold butter taken directly from the refrigerator may be softened on Defrost (30%) power for 10-15 seconds. Check; let stand if necessary, microwave 5-10 seconds more. Let stand until ready to use. Butter should be softened just until it yields to light pressure.
*unsalted butter: Unsalted butter may be substituted for the same amount of salted butter. Salt may also be omitted from the recipe if desired. No other adjustments are necessary.
Note: All flavors of Toll House Morsels may be used in the toll house cookie recipe. Butterscotch and milk chocolate morsels may produce a sweeter cookie.
Answer:
very interesting. thanks for sharing. A few years ago I was having issues with flat cookies and them not cookie well (I was using margerine). I had given up until my girlsfriend told me her secret.....
She uses shortening instead of butter or margerine and she adds extra flour. I have been doing this ever since and have had great luck. HTH
Answer:
Thanks for the tips-
I also had problems with mine and I was told not to leave out the salt. The salt does something to the baking soda and both of them together help the cookies raise.
Now I am craving Choc. chip cookie dough
Answer:
I was going to say shorting but I see I was beat to it. I have a phd in baking cookies!
Answer:
maybe i'm the odd ball out i like my toll house cookies flat and chewy not puffy...i'm gonna pass these tips on to my girlfriend she likes hers fluffy....thanks i'm sure she will find the info usefull.