11 Comments

  1. Holly

    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!

  2. Sondra

    I didn’t really taste a difference between these and the Tollhouse recipe. They were good.

  3. Cam

    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!

  4. shawn

    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.

  5. Laura

    Delicious! Tip: Scoop cookies in to balls first and THEN refrigerate. Dough is significantly easier to handle and chills much faster.

  6. Chris

    There look really good! If the cookies lose their crispness, I’m okay with that as I like my cookies soft.

  7. Paige

    These look amazing! You did an awesome job! It’s supposed to be a rainy day here tomorrow, so I’m going to try making them with my kids!

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