Top 5 Design and Decor Shows on TVJust in case you need a reminder, here's that tried and true recipe:
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
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.
So. I wanted to make it more mine. And I don't know if it is the elevation or what but every time I bake these the cookies turn out kinda oddly flat. So my mother suggested adding more flour, perhaps I could check out some other recipes from other people and change or add things based on those recipes. Of course, most of the chocolate chip cookie recipes I found were basically the Nestle Tollhouse recipe. Heh. Found a great article here listing some great tips for making these cookies. They did suggest uping the flour and actually also adding more vanilla to the recipe. I liked that idea. Another one is adding some milk to the mix, which I might try next time. Oh and keeping the dough cold, which I just think helps with handling the dough.
So I tried adding more flour (I added too much). This did help my cookies gain a beautiful fluffy texture. They also taste better this way. However, I can tell from the taste that there is a little too much flour this time.
I loved the vanilla. It was great. Really yummy flavor.
I didn't do the milk, like I said, but I want to try next time.
The article did mention how the butter should be softened rather slowly and to make sure that it is softened. Well, I basically melted mine completely on accident. I think this made a lot of difference. While I am not going to liquidify it next time like this time, I want to make it pretty soft.
I am excited my cookies look pretty instead of yucky flat though! Yay!!
Thanks Stephanie Vardavas for the tips on baking.
Hopefully will keep updated this. Maybe something more interesting than this next time. Oh, maybe I can detail my accidental amazingness on enchiladas I made the other week
That is the recipe I have committed to memory, but I can totally understand the desire to make your "own." Let me know if you ever need some other tips on high altitude baking. I am by no means an expert, but growing up at 6300 feet did teach me a thing or two. Extra flour is definitely a good idea. have you tried out the high altitude flour? You can find it at most grocery stores and it has some of the effects of adding more fluff without adding more flour taste.
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