I love the silver palate cookbook recipe. I never pre-chill the dough and they still come out great - not too thick or thin.

Anonymous wrote:OP - my Tollhouse cookies always come out looking like that. Hoping others have some suggestions about what the problem is...I want thick and chewy cookies!

The reason is the butter. Butter melts faster than shortening so they spread. My friend uses shortening and they look like from a magazine. I cannot make myself use it and only use butter. So, the trick is to freeze for 30 min, an hour, overnight -- however long you can wait! You will really see a difference. Although, the food processor post sounds interesting as she said hers are not flat and did not mention freezing. I am going to try her recipe ( soon!)

OP - my Tollhouse cookies always come out looking like that. Hoping others have some suggestions about what the problem is...I want thick and chewy cookies!

Also start with a egg and butter at room temperature

Bobby flays throw down chocolate chip cookies. Best ever, hands down. Perfect blend of buttery/crunchy/chewy.

Overcooked. Also, probably dough needed chilling. Maybe try using parchment paper instead of silpat.

Anonymous wrote:OP, our family would LOVE your cookies. I've never been able to get them like that. Ive used the Toll House also and find that one and most recipies too puffy or cakey. Did you use regular butter? Was your cookie sheet warm? Was it insulated?

Cakey cookies are usually from overmixing the flour. You want to mix the dry ingrediants only until
They dissapear

++ the Neiman Marcus recipe is delicious

Anonymous wrote:Margarine, WTF PP?!?

Google the Neiman Marcus $250 cookie - urban legend, but an incredible cookie recipe! I skip the nuts.

+1. This is the one to do. The best cc cookies have oats. I don't skip the nuts.

19:24, too funny! I think the "secret" for my cookies is to overmix. I used butter, not margarine, and it was still a bit hard so I had to mix for a while (using a hand mixer) to get it to cream with the sugar. Cookie sheet was room temp and not insulated.

My college roommate's mom used to substitute vanilla pudding mix for some of the flour. Best I ever had. I will look for the recipe tonight and see if I can link it.

I think your dough was too warm.

OP, our family would LOVE your cookies. I've never been able to get them like that. Ive used the Toll House also and find that one and most recipies too puffy or cakey. Did you use regular butter? Was your cookie sheet warm? Was it insulated?

OP, that's what happens whenever I use the toll house recipe too. I posted the food processor recipe (and I use butter, not margarine) and those cookies are never flat. Try it next time!

Op here. As you can see, my cookies (Nestlé version) did not end up quite right. They became super thin. I think my issues were 1) My butter wasn't soft enough so it didn't cream very well, and 2) I was too slow in spooning it out so my dough was too warm.

I have some dough in the frig so we will see if the 24 hr rule helps it out!

But DS enjoyed cracking the egg and it still tasted pretty good, so no complaints!