Us have had problems with the Nestle's Toll House ...



us have had problems with the Nestle's Toll House Chocolate Chip Cookie Recipe. We can't seem to bake puffy and chewy cookies, but we all love the recipe. I know because I get asked about it frequently. If you like flat and crispy cookies, bake the recipe as is. If you don't, you can make it BETTER by following these tips.

However, the most important thing to remember is that if a recipe is written to make a puffy cookie, you'll have better success in getting one than fooling around with an existing recipe with my tips, below. 

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These recipes are specifically written to make chewy, puffy and thin chocolate chip cookies, which makes a big difference in the outcome. (The Nestle's Toll House Chocolate Chip Cookie Recipe is written to give you flatter ones, which you can try and fix with my tips). 

If you want Thick With a Chew, Chocolate Chip Cookies EVERY TIME, try the recipe in my new BAKING 9-1-1 BOOK!

BAKING 9-1-1 ~ ORDER YOUR COPY NOW!~  

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Chocolate Chip Cookies - 3 Ways: Chewy, Puffy or Thin

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The Perfect Chocolate Chip Cookies

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The Reduced-Fat Chocolate Chip Cookies

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Giant Chocolate Chip Cookies

Others:

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Oatmeal Chocolate Chip Cookies

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Chocolate Chocolate Chip Cookies

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More

Chocolate Chip Cookie Tips:  I have found that a lot of these tips seem to parallel those necessary when making a flaky pie crust, where all ingredients and the dough needs to stay chilled.

TIP #1: BUTTER & CREAMING: The Nestle's recipe calls for creaming the room temperature butter and sugar.

The goal is to end up with mixture where the butter is just light and fluffy, and stays cold.  In general, if you cream sugar with soft butter or do it too long, the butter can't form or hold air bubbles, resulting in a flat cookie. If at any time you get distracted or the dough is becoming too warm, place in refrigerator as is until chilled.

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Start with CHILLED butter right from the refrigerator versus room temperature. Cut the butter into 1-inch cubes and chill again. Do not soften the butter to room temperature.

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Take from fridge and toss it in with the sugar. 

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Start creaming the ingredients together with a hand-held electric mixer, which is easier to control when making these cookies, rather than a stand one. Run the mixer over the butter lumps to break them up.  

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The butter lumps will not break up easily, occasionally stop the mixer and rub the butter and sugar together with your fingertips or a pastry blender until they do. Do so quickly and deftly to prevent the butter from melting.

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Resume creaming only until the butter and sugar mixture has just turned light in color and is still slightly grainy. Do not cream past this point.

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Refrigerate the mixture right after creaming for about 10 minutes before adding the eggs in the next step. I have found that this really helps.

Or, use HALF BUTTER & HALF SHORTENING: The Nestle's recipe uses 100 % butter, which I prefer because of its taste. But, you can substitute it, 1 for 1 with shortening.

Shortening produces a softer, thicker, chewier cookie. Butter's melting point is lower, at 92 - 98 degrees F. It melts in the oven before the starches in the flour have gelatinized allowing the cookies ample time to spread. Shortening  on the other hand, has a higher melting point of  98 - 110 F degrees, allowing for the flour's starches to set before the butter melts, resulting in a puffier one.  

To get the best of both worlds, you can substitute half of the butter with (butter-flavored) shortening, both on the cool side of room temperature. 

TIP #2: EGGS: The Nestle's recipe contains 2 large eggs. Mix them in THOROUGHLY, one at a time right from the refrigerator. Their slight chill helps to keep the butter as firm as possible through the final mixing stage. If you use room temperature ones, it will soften the texture of the dough.

TIP #3: The Nestle's recipe uses ALL-PURPOSE FLOUR, but add in 1 to 2 tablespoons or 1/4 to 1/2 cup more than the flour called for in the recipe, making sure not to add too much; extra flour will make the cookies puffier. Use bread flour for a chewy cookie: since bread flour can absorb much more liquid than all purpose flour, more moisture will stay in the cookie. Bleached or chlorinated flours also reduce spread, but I don't use them.  I recommend you always mix in the flour by hand with a large spoon to as not to overmix and toughen the cookies. 

TIP #4: CHOCOLATE CHIPS: Use 2/3 of the amount (SOB!!) of regular chocolate chips or use the full amount in mini ones, instead; it's helps to reduce cookie spread. There are way too many chocolate chips in the recipe which also causes the cookies to spread. (But, of course because Nestle's is in the business of selling chocolate chips, hence the large amount) .

TIP #5: Again, the Nestle's cookie-spread is also controlled through the TEMPERATURE of the dough. Keep the dough chilled at all times. It allows the butter to reharden so that the dough is firm and the cookies will spread less. After forming and before baking, if the room is warm, also chill the formed cookie dough on the baking sheet.

TIP #6: When baking the Nestle's cookies, the RIGHT PANS are essential. NON -insulated, non-stick and light colored cookie sheets, without rims are the best to use. The cookies bake the best on them. 

TIP #7: DO NOT GREASE the cookie sheets; it will cause the Nestle's cookie to spread. Line them with parchment paper as it works best for preventing it.

TIP #8: PREHEAT THE OVEN and use an oven thermometer to measure accuracy. If the oven is too hot, the cookies will spread too much when put in the oven. Position rack in the center and preheat the oven. Place cookie sheets in the center of the rack. If using more than one, position a rack just above the center and one just below. Stagger the cookie sheets between the two. Rotate half-way through baking and switch the sheets on the racks.

TIP #9: Place the RECOMMENDED AND CONSISTENT SIZE of dough on the baking sheet for even baking. You don't want some cookies to over bake if larger than the others. Don't make the cookies too large because if you are trying to make them chewy and puffy, you won't be able to get them from the cookie sheet after baking. If you make them small, watch them carefully because cookies burn quickly. Some bakers use small ice cream scoops (#20 disher, to be exact) to help them keep a consistent cookie dough size. If you don't have one, use the tablespoon from your measuring spoon set. 

TIP #10: It is better to SLIGHTLY UNDERBAKE the Nestle's dough for chewier cookies. Remove the cookies from the oven a few minutes before they are done, while their centers are still soft and not quite cooked through. The edges should be slightly golden but the middle will look even paler. Let them sit on the cookie sheet for 5 - 10 minutes to harden a bit and remove to a wire cake rack to cool. If using parchment paper, simply remove the cookies on them to a cooling rack. Remove from paper when cooled.

TIP # 11: As with all cookies, make sure the baking pan has COMPLETELY COOLED before placing a new batch of dough on them. The fat in the recipe melts when placed on a warm sheet, causing an immediate spread. 

TIP #12: And, always ENJOY YOUR HOMEMADE COOKIES, no matter how they turn out !!

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|Cori's Solutions to Flat Chocolate Chip Cookies (edited): Cori, a visitor to , wrote me a note on Ask Sarah (2/5/03) about her great findings: |

|Hi Sarah - Back in November we were discussing the flattening problem with my Nestle Toll House Cookies. At last posting, I was going to experiment using your |

|suggestions. Well...I am happy to report the problem appears solved. I've made these cookies now without any problems, so am pretty confident with my results. Yes, I |

|use the recipe on the back of the Nestle bag. Also, my cookies are rather large. Each one uses 3.25 oz of dough, weighed on a digital kitchen scale. |

|I found the following makes a difference: |

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|I use 1/2 shortening & 1/2 unsalted butter instead of 100% butter. |

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|Use COLD ingredients -- butter, eggs, etc. |

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|After stirring in the dry ingredients, I mix them on medium speed for about 30 seconds. |

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|Use the dough immediately before the dough has warmed while sitting! Refrigerate before using if it does. |

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|I also used your tests for ensuring my baking soda & baking powder were still potent -- WOW! A neat science experiment! Thank you so much for your suggestions and |

|help!  |

|From Sarah: You are welcome Cori. It sounds like you did all the work! Good for you! Sarah |

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