Enjoy:
http://blog.neimanmarcus.com/nm-chocolate-chip-cookie-recipe/?ecid=NMZL___XX
I grew up on the tollhouse recipe , but in recent years, the cookies just became too flat and had a greasy texture. I like a little more substance to the cookie. One of the girls who world for me in the summer stayed at our house with our daughter a few years ago when we traveled abroad and she made toll house cookiesā¦sent me a picture of the flattened , spread out mess. I had my oven checked to see if the temperature was off / needed calibration but it was accurate.
I have tried a few recipes that I have found on Pinterest that tout themselves as being the best , but they were mehā¦this one, we really liked. I wouldnāt describe them as" cakey " just a little more body and chewy
Making these today!
You wonāt be disappointed! Best chocolate chip cookie ever, never going back to the Tollhouse recipe.
iām going to try these.
but ā i have PERFECTED the tollhouse recipe; so this will be hard to beat. hereās Major tollhouse hints. Use butter flavored crisco sticks. 2) Bake on stoneware - pizza or cookie sheets. 3) If baking more than one sheet at a time, switch positions in oven halfway through. Perfection. crinkly; crisp on outside and chewy middles. golden brown.
Making these cookies tonight to bring to a White Elephant party (along with a never-gifted boxed Snowman mug purchased 15 years ago in bulk after Christmas for future teacher gifting).
Hope you like themā¦Iām making a bunch next week!
Going to be making these for a volunteer group I am in for Christmas Day.
Anyone bake this at a high altitude (5000 feet)? Does the recipe need any adjustment?
I made them this week. They were okay, not chewy, very much like a bought cookie. Not impressed.
Iām wondering why they werenāt chewyā¦there are a number of possibilities: too much flour, cooked too long. I did use dark brown instead of light brown sugar, because thatās what I had, but that shouldnāt make a difference.
If I make them again Iāll try using sifted flour not spooned and swiped, which would reduce the amount of flour
ETA: just looked at the recipe again, and mine didnāt look like that. Definitely too much flour! Will have to try again.
The recipe has more flour than a standard Toll House cookie. When I tested them head to head with the standard Tolll House recipe, all three tasters were unimpressed. Iāll not make them again.
Yes, i just read about your taste test, which I thought was very interesting. I do love the Tollhouse cookie recipe, but have had some occasional issues with excessive spread. I think it is partially an issue, for me, of what kind of cookie sheet Iām using. I have recently switched to using professional half sheet pans with a silpat. It seems to give the best result. Iām probably going to get rid of my air bake style pans.
I just use heavy cookie sheets, often with parchment paper.
Reflecting back on that cookie experiment, I wondered about the flavorings called for. I use high quality cinnamon and vanilla from Penzeys (at least I think itās high quality). In my opinion, the proper amount of cinnamon in a chocolate chip cookie is none, but the Penzeyās stuff I used might have had a more assertive flavor than supermarket stuff, which may have made the cinnamon flavor more apparent. I still wouldnāt have liked the cookie without the in-your-face cinnamon, but I might have disliked it less.
The recipe calls for a substantial amount of vanilla. I may have been using double vanilla, in which case doubling it again would have been a clear mistake. The cookies I made had an obvious vanilla flavor. I prefer cookies with a buttery flavor, like the regular Toll House cookies and many other cookies I make.
@Consolation I bought air bake style pans when they first became a āthingā and immediately gave up on them. I just use professional quality baking pans, no silat or parchment for chocolate chip cookies which have plenty of fat in them to keep them from sticking.
The recipe on the ghiradelli package works great for me. King Arthur flour, Domino sugar which is cane sugar vs beet sugar for many store brands. Good quality butter, sea salt, good quality vanilla. I always undertake slightly and add extra chocolate chips. To me the perfect chocolate chip cookie is gooey on the inside with crisp edges. OK, I want cookies! 
The Ghirardelli recipe is just the Toll House recipe with double vanilla and no nuts. It will have the same texture as the plain Toll House recipe.
And I am fine with that! Works for me. I like the classic. Iāve had many variations of the ground oatmeal based cookies and they are fine but a different animal. Iām into crispy and gooey.
Tip: Substitute butter-flavored Crisco for butter in any cookie recipe and you will have puffy, non-greasy cookies without sacrificing taste.
Mine always come out chewy. Not sure what you are doing wrong.
When we were kids, snow days were a baking day. We lived within walking distance to a grocery store and chocolate chip cookies were a go-to choice. When my sister made them, they were perfect , and I am talking the recipe on the back of the Nestle bag of chipsā¦same recipe, same oven, same tools and mine didnāt turn out the same as hersā¦riddle me that
As regards cinnamon, we have both Ceylon and Vietnamese in the house. Ceylon is ātrueā cinnamon, lovely, light and sweet. Vietnamese is, IIRC cassia bark, and has a high oil content and is more intensely aromatic. Generally, I prefer Vietnamese, and that is what I used in my truffles. On this occasion, I used Ceylon.
I have in house both vanilla extract and vanilla paste, both Nielsen Massey. I used the extract. I usually use extra vanilla in the Toll House recipe anyway.
No way in hell am I using butter flavored shortening instead of butter in a cookie!
No way in hell am I using butter flavored shortening for anything. Butter, oil or pure lard in our household.