Last time I made the Toll House recipe, I used all bread flour, white plus dark brown sugar, and baked at 350. They were excellent.

White sugar is going to give you a crispier cookie then brown sugar which has more moisture from the molasses. I preserve for salted butter and have never noticed any of my baked goods being too salty.

You can also try browning your butter and cooling it before using it for a deeper depth of flavor

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Are you using the toll house recipe? If so, be aware that you can’t just exclude the nuts unless you add extra flour. They’ll turn out too flat.

Ooooh. I didn’t realize this but makes sense. How much more flour should you add?

1-2 tablespoons. See here:

https://www.nestle.com/stories/timeless-discovery-toll-house-chocolate-chip-cookie-recipe

I make nut free toll house very regularly (too regularly) and never do this. They come out just fine.

That’s funny because ours always come out flat, even with the extra flour. A lot of people don’t seem to care but it bugs me.

I've never heard the nuts/flour thing, but I did read in an article about why your chocolate chip cookies fail that sometimes you need a slightly higher gluten flour. Even a king arthur all purpose can work better vs other all purpose or you can sub in 1/4 bread flour.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Are you using the toll house recipe? If so, be aware that you can’t just exclude the nuts unless you add extra flour. They’ll turn out too flat.

Ooooh. I didn’t realize this but makes sense. How much more flour should you add?

1-2 tablespoons. See here:

https://www.nestle.com/stories/timeless-discovery-toll-house-chocolate-chip-cookie-recipe

I make nut free toll house very regularly (too regularly) and never do this. They come out just fine.

That’s funny because ours always come out flat, even with the extra flour. A lot of people don’t seem to care but it bugs me.

Alton brown’s the chewy are the best ever. For the best flavor, leave your dough in the fridge overnight before baking.

Anonymous wrote:Salted butter, two eggs, light brown sugar. Look up “flat and chewy” chocolate cup cookie recipe on NYT. Holy grail cookie. Not the one referenced earlier in this thread.

I’m going to make them today. Thanks for the inspiration.

Here’s the link- https://cooking.nytimes.com/recipes/11244-flat-and-chewy-chocolate-chip-cookies?smid=ck-recipe-iOS-share

Salted butter, two eggs, light brown sugar. Look up “flat and chewy” chocolate cup cookie recipe on NYT. Holy grail cookie. Not the one referenced earlier in this thread.

I’m going to make them today. Thanks for the inspiration.

Couple of recommendations for Toll House recipes (that tend to come out flat).

- Swap out half the butter for butter flavored Crisco.
- Add 2x 4 ounce boxes of instant vanilla pudding mix.

Some people say to rest the dough 8-48 hours, but I have not tried this.