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These were delicious! I didn’t have milk powder, so skipped that step and couldn’t notice a difference (I made these previously in a Sur La Table class). I didn’t have any semi sweet chocolate chips either, so I used 1/2 milk choc and 1/2 53% dark choc. Loved the mix! Took these cookies over for Christmas gathering, along with another kind, and these were scarfed up! Great tip about refrigerating the dough; hadn’t heard of that before. Fabulous.
these are little gems :) the milk powder really makes the difference. i took the tip of another baker and scooped the dough before refrigerating, much easier to handle. also, these freeze beautifully and if you’re anything like me, they taste beautiful frozen as well ;)
The original recipe from the Toll House Chocolate Chips package back in the 60’s called for 1/2 shortening and 1/2 butter. I remember because I was learning to measure and asked my mom why we couldn’t just use 1 stick of butter. Of course, when I grew up I did make the cookies with all butter – the cookies were softer, spread out more. With the shortening /butter mixture – the cookies are a little crispier and have a rounder edge. I did not realize the recipe had changed on the package until I let my daughters make the cookies using the package recipe – cookies were good, but not the “same” as the ones I had made all of their lives.
I got soo much positive feedbacks for those cookies! thanks a lot! however, I put much less sugar and it was good decision!
To really send your chocolate chip cookies over the top…. Try Browning your butter first. It ads an amazing deep richness that will set them apart.
Has anyone used this recipe to create a mason jar recipe – is it possible to just dump everything together rather than cream sugars first?
Btw – I have made this recipe a number of times and love it each time… but I always follow the directions. :)
Hi, Ckz! So glad that you like the recipe! (Want to leave a review?! Wink wink!). Yes, I think you could just dump all the dry ingredients together, though my gut instinct is that the cookies might turn out a little more chewy and dense. Which wouldn’t be a bad thing, in my opinion, though I love chocolate chip cookies in every form. Let us know if you give it a try!
I found this recipe and it sounds delicious. I was wondering if Crisco shortening can be substituted for the butter?
Hi, Mar Jane! We haven’t tested it with anything except for butter and I fear the flavor would suffer using Crisco. This said, I do think Crisco would work ok if that’s all you have and you’re desperate for cookies!
Made these tonight with my daughter. She has a test tomorrow and she has really studied throughout the day. She loves to cook and this was a great break and treat all in one. They turned out absolutely delicious! The only change I would make is add less sugar. Found them a bit too sweet. Sending them to school tomorrow for her friends.
Aw, that’s such a sweet story! I hope your daughter does well on her test!
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!