Updated 5.7.2018.
I was challenged by my coworker to make this recipe. The challenge? Make it as is. No extra flour. No swapping of sugars. No wiggle room whatsoever. The idea made me extremely uncomfortable. I never follow directions to the T. Plus, I knew what would happen if I did.
And I was right.
They turned out flat. Flat as a pancake riddled with small mounds of chocolate chips. Two coworkers told me the same thing: they have made/always make this recipe and their cookies never turn out flat. Though it was agreed upon that the cookies tasted perfectly perfect, we couldn’t determine why my cookies turned out as flat as they did.
This is a consistent problem I have when following directions on the back of a chip package to the T; which is why I never do! The least amount of changes I normally make to a standard cookie recipe is to add more flour. (This usually takes care of the flat-as-a-pancake problem as demonstrated by these cookies.)
Note: if you refrigerate the cookie dough, roll into balls and refrigerate again and then bake them from cold balls, it appears the cookies turn out slightly less flat.
ingredients.
- 2 ¼ c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. (2 sticks) butter, softened
- ¾ c. granulated sugar
- ¾ c. packed brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 2 c. (12-oz bag) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 c. chopped nuts
directions.
- PREHEAT oven to 375° F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Recipe rating:
Food Snob 