I have been frustrated with the Tollhouse recipe for YEARS at my altitude (4500′) – they tasted great but were always flat. These modifications to that recipe were EXACTLY what I needed! I made the dough [late] last night, scooped them into balls and refrigerated it that way overnight. Baked them this morning and they were perfect (and a big hit at work)! This is my new go-to recipe for traditional chocolate chip cookies and I doubt I will ever need another. Thank you!
I didn’t really taste a difference between these and the Tollhouse recipe. They were good.
This recipe went over very well here! Made this today and everyone I served them to said they were wonderful, even though they usually prefer soft cookies. The only change I made was using Heath toffee bits instead of chocolate chips because those were all I had and I didn’t feel like going to the store. My family actually liked them just as well with the toffee chips instead, but i definitely will try it with regular chocolate sometime. Thank you!
You’re welcome! And I LOVE the idea of using heath toffee chips! Yummmm
I have always added some oatmeal and a chocolate bar – well blended into a chocolatey powder. Next time I will have to try a bit of powdered milk.
Delicious! Tip: Scoop cookies in to balls first and THEN refrigerate. Dough is significantly easier to handle and chills much faster.
Ah! Great tip! I will definitely try that next time.
There look really good! If the cookies lose their crispness, I’m okay with that as I like my cookies soft.
Me too! I like them both ways. :)
Thanks, Paige! Please let me know how you like them!
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