Get your glass of ice cold milk ready! Each cookie, loaded with chocolate chips and nuts, is a treat worthy of dunking. Try them as pan cookies, cut into brownie-like squares.
Classic recipe! One trick to prevent the cookies from being crisp and flat, mix in a small package of instant vanilla pudding to the batter before adding the chips.
Read MoreApologies to all you 5-star-givers out there, but there is something wrong with this recipe. The batter liquifies during baking, resulting in cookies that are paper-thin and unappetizing. I am more than willing to try the many suggestions for improvement available on many websites, but why doesn't Nabisco correct this recipe? I'm a very good cook and baker, and these cookies are thinner than anything I have ever baked.
Read MoreClassic recipe! One trick to prevent the cookies from being crisp and flat, mix in a small package of instant vanilla pudding to the batter before adding the chips.
HERE'S HOW TO MAKE THE PERFECT COOKIE: First off, make sure the eggs and butter are at room temperature before using. Big difference. Second, add 2 heaping tsp. of vanilla. Third, add 1.5 tsp. of cinnamon. Add the nuts or don't. HAND MIX EVERYTHING AT THE VERY END. Seems like the majority of the time, these recipes call for too much mixing! If you've taken forever to do this, set it in the refrigerator for 10 minutes. Bake for the 9 minutes. Put the remaining dough back in fridge. Very easy and you will have everyone in your house loving you. :)
This has been the recipe my family has used since I was little, however when it came time for me to make them they always came out flat. By suggestion of my sister in law what I did was used Baking Poweder instead of Baking soda, split the butter with 1/2 crisco butter and 1/2 sweet unsalted butter, doubled the vanilla, and used just 1/4 cup of white sugar and made the rest light brown sugar. I also beat the butters and sugars with my electric beater and slowly added the eggs. Oh and last but not least a packet of instant vanilla pudding just before I added the chips. End result, awesome cookies that were so thick I had to pre-flatten them before going in the oven!! Really thick and chewy.... P.S. I decreased the amount of sugar because with the instant pudding if you don't decrease the sugar it will be a little too sweet.
This is my family's absolute favorite cookie. I always double the recipe and keep the dough handy in my freezer. I do have a few recommendations: 1) Use only half the amount of salt. 2) Use half butter and half margarine instead of all butter. Otherwise, the cookie may turn out too flat. 3) Try refrigerating or even freezing the cookie dough before baking. That will also help the cookie to be less flat. Enjoy!
I didn't have any flour, so I used breadcrumbs. I hate salt, so I put in chili powder. Butter is fattening--I substituted unflavored gelatin. I didn't have chocolate chips either, so I used ground beef. DELISH YOU HAVE TO TRY THEM!
Apologies to all you 5-star-givers out there, but there is something wrong with this recipe. The batter liquifies during baking, resulting in cookies that are paper-thin and unappetizing. I am more than willing to try the many suggestions for improvement available on many websites, but why doesn't Nabisco correct this recipe? I'm a very good cook and baker, and these cookies are thinner than anything I have ever baked.
Hi, I'm from germany. Since I was an exchange student in Canada I just love chocolate chip cookies. I always was disappointed when I bought some at the coffee shop, they just didn't taste like "mom's". So I decided to bake some on my own and found - after comparing with other 5 stars recipies - this recipie. The cookies turned out just great and were realy jummy. I left out the nuts and added 4 tabelspoon of cocoa. We don't have vanilla extraxt here in germany so I used two packets of vanilla sugar. I also mixed the flour, baking soda, salt, cocoa and the chocolate chips in a bag. I put the dough in the fridge for 30 minutes before baking. I also droped the dough with an tabelspoon on a cold baking sheet.
You really can't go wrong with this recipe, it is a timeless classic. For a variation, I like to add oatmeal and peanut butter.
I have used this recipe for as long as I can remember and decided to try out some different baking techniques based on other reviews. The first batch in the oven I baked immediately after mixing (result: flatter, evenly cooked cookies); the second immediately after refrigerating for 30 min (result: smaller, higher cookies, yet uneven cooking with edges too brown); the last was 15 min at room temperature after 30 min refrigeration (result: perfect! better height than the first and evenly cooked). Taste is great as always. Thanks for all the other reviewers tips and I hope this helps!
The original has to be a 5 star recipe. However, if you want to avoid your cookies being flat, consider the following. Use 1/2 tsp of baking soda and 1 tsp of baking powder. Also, this is a must, chill the dough for at least 30 minutes. The cookies won't be super fluffy, but it will be the best you can do with a recipe which uses all butter. But keep the butter, its much better than margarine or shortening. In my humble opinion.
This is the recipe I always use, but I tweak it a bit, to make the cookies softer and more flavorful. First, I double the amount of vanilla. I also use about a half cup more of flour. Find that adding a tsp of baking powder really makes them light and fluffy.
These were great! I form the dough balls, then freeze them. That way I can take out a couple at a time and bake up just the right amount whenever we're in the mood for delicious straight-from-the-oven chocolate chip cookies.
This recipe can be made with ONLY 1 STICK of butter!! The cookies are still absolutely fabulous!! You'd never know they were made with 1/2 the fat!! A great savings of money and fat/calories!!
Just two quick changes to this recipe make the cookies so much better. First, add an extra 1/4 cup of flour to your dry mix. Then reduce the amount of butter you use by 2 tablespoons (so you have 14 tablespoons total). You'll get delicious, soft cookies that stay that way! Thanks to my friend, Nicole, for these great tips.
Excellent! I make these cookies quite often as there are a lot of chocolate lover’s in my family. This is a classic chocolate chip recipe and I always use this exact recipe when making chocolate chip cookies. I always make sure I have room temperature butter and eggs. I add a heaping spoonful of vanilla extract and I use my hands to mix up the dough. Refrigerating and chilling dough in between baking batches helps to work with the dough, forms a nicer shape and prevent “flat” cookies. I usually end up with 3 dozen cookies baked at 10 minutes, sometimes longer for crispier cookies (per hubs requests). I never get close to 60 servings worth of cookies, more like 36 to 40 cookies. These never last very long! These cookies are always crispy on the outside and moist on the inside. In every bite I have a mouthful of chocolate chips and walnuts. Chocolate-ly, crispy and chewy, flavorful and definitely a 5 star recipe! This is a perfectly reliable chocolate chip cookie recipe I will always go-to.
What is so interesting about so many chocolate chip cookie recipes is how they have been revised to take out the baking POWDER out of the recipe, and how they have been modified to fit the 'harried' housewife (like me!). Nestle, perhaps in an attempt to sell more chips or make it 'easier' on the cook, adapted the recipe to where there is no 'rest' period for the dough. Originally, the Toll House cookie dough was supposed to be refrigerated 24 hours. Why? To let the egg 'soak' into the batter. It produces a superior cookie, but if you let it sit for 36 hours, it is truly terrific. Try it! You'll see a better looking cookie as well as a great taste.
We use this recipe for the cookies in my lifeskills, foods, and culinary classes at my high school, and they always turned out great! butter and eggs HAVE to be at room temp, you CAN'T melt the butter for any cookie recipe; the butter melts as they cook, causing the cookies to spread out and make their shape. At home I use self-rising flour, so the soda and salt are cut out completely, and it's the best chocolate chip cookie recipe I've ever used!!! Due to fear of allergies at school, we always omit the chopped nuts, but other than that, the recipe is perfect! =)
Honestly, these were just okay for us. We make a lot of cookies, chocolate chip included, and these were just not one of our favorites. The dough turned out well, but the cookies turned out really flat and greasy. I followed the recipe exactly, but will probably stick with the Best Chocolate Chip Cookie recipe from this site.
These cookies are perfect, slightly chewy and super tasty. I used 1tbs of vanilla, gently melted the butter (never margarine or crisco) with the brown sugar and let it cool so it wouldn't curdle the eggs and made sure my cookie dough was well chilled before I started baking. My family has been making these cookies ever since I was a little girl and they've always turned out flat. Our friend's mom's cookies were flat. Even the the Portuguese lady who lived down the street and was the best baker ever (!) had flat chocolate chip cookies. These are the real deal. Don't make them often because we'll sit there with our cold milk or hot tea and devour them all! Happy eating :)
This is not the best tollhouse recipe I've ever had, but these are delicious.
Wonderful cookies if you reduce the amount of baking soda to 1/2 tsp or less. When you put the full amount of baking soda the cookies are flat and bitter. I tried this recipe four times.
I just made these cookies but with whole wheat flour and only 1 cup of chocolate chips....I was a bit nervous but they were AWSOME!!! My 4 and 7 year old girls cant stay out of them and keep saying "its O.K. mom their healthy" Thanks for a great recipe!
Always my favorite! Tried a few other recipes and always come back to this recipe that I grew up with. I do sub butter flavored shortening for half of the butter...they always come out PERFECT!
For a while I searched for the best chocolate chip cookie recipe just to come back to this one. The only change I make is an additional 1/4 of flour and less chips(only because I really like the taste of the cookie). This makes a flat cookie into to a thick chewy cookie!
I have been making this recipe for years and LOVE it! The trick is to make sure your eggs and margarine are room temperature. Everyone's oven is different, but I bake mine for 8 1/2 minutes, for chewy cookies you have to take them out before they look done or you will end up with a crunchy cookie. People always rave about my cookies and ask for the recipe, the are always shocked when I tell them it's on the back of the chocolate chip bag!
I am 33 now and the cookies go just as quickly with my kids as they had with my brothers way back when. They are the best chocolate chip cookies ever and I will not use another recipe.
Awesome recipe. I change the chips for chocolate and peanut & raisin trail mix and turned out great
I just got done baking a batch of these cookies, and they are sooo good. I was worried from all the reviews that I would end up with flat cookies, but they came out very moist and fluffy. I followed the other suggestions by adding an extra tsp. of vanilla extract, making sure my eggs and butter were at room temperature, reducing the salt to 3/4 tsp, and using one cup of semi-sweet chocolate chips and 3/4 cup of milk chocolate chips. I omitted the nuts (personal preference) and chilled the dough for 45 mins before baking for 10 mins... I highly recommend this recipe over all others! It will be my only choice... Thanks Nestle!
These are classic. They remind me of my childhood. My mother made these every Christmas. We used to cherish and devour them because it was one of the few items she baked as she was more of a cook then a baker.
I'm not a great baker but this cookies are easy to make, and taste great. I added more chocolate chips than what is called for...yum
The first time I made these, they turned out too hard. I had tried several different chocolate chip cookie recipes before realizing my mistake. The center of the cookies is supposed to be soft when it comes out of the oven. Don't wait till it gets hard otherwise the cookies will be overcooked. The center hardens as it cools on the rack. I'm glad I made these again. They were crispy, thinned just right, tender, delicate and slightly chewy. Will keep this one.
I have noticed many of the readers here have had trouble with this recipe - the main thing is that both the butter and eggs must be at room temp - neither should be cool to the touch before mixing. Also some of you are having trouble with the sugar not melting it calls for packed sugar so if there are in lumps in your sugar it will not mix correctly. Do not make super big cookies they will puff up also leave in the pan for about 5 minutes then transfer to a cooling rack this will flatten them out. Even thou the recipe does not call for it sift your dry ingredients. Also use a medium sppon do not try to make gaint cookies medium size comes out better also I cook mine at least 10 mintues. Hope this helps.
I love this cookie recipe, but I decrease the salt to 1/2 tsp. and add at least 1/4 c. flour. Otherwise, the cookies are as flat as tortillas. I also let the cookies cool on the baking sheets so they'll be nice and chewy. Also, take the cookies out at around 9 minutes- the centers will look raw, but they cool to a moist, chewy center! UPDATE: I now always add about 1/4 c. flour- this prevents the cookies from being too flat, but still leaves them nice and chewy!
I have been making these for years and love them! To avoid "flat" cookies, be sure to refrigerate the dough for 20-60 minutes prior to baking. Also suggest mixing half milk chocolate and half semi-sweet chips - YUM!
Changed the recipe to 1/2 margarine, 1/2 butter - that helps them stay chewy (old trick of Mom's) - mmmmm!
Always use room temp eggs and substitute the butter with butter flavored shortening. SOOOOO much better.
After 40 years on planet earth, I've finally mastered these cookies! I like cookies that are gooey, and that the chips bump up out of the cookie. To get these types of cookies, I bake in the oven on the Convection Baking setting at 375. I bake one pan at a time, for 9 minutes. I take them out when they look a little raw in the middle and just start to be golden on the outside. After taking them out of the oven, I slam the cookie sheet on the counter. This makes the goo settle. I then carefully place them on a baking rack to cool thoroughly. People have raved that they are the best chocolate cookies they have ever tasted! I agree...
This is my favorite chocolate chip cookie recipe ever! They are especially good when served warm. I really like how they are crispy on the outside, yet soft and chewy on the inside. I always use just 1 1/2 cups of chocolate chips instead of 2 cups. Sometimes what I like to do with the dough is make something I call a panookie...all you do is divide the dough into 8 pieces and press the dough into 8 greased 4 inch mini pie tins then bake them for about 20 minutes then serve hot right out of the oven with a scoop of ice cream. Thanks for the great recipe!!!
I actually don't like choc. chip cookies, but this recipe is amazing. I changed 2 things...I use chipits, that way it's not too chocolatey. And I also cut the amount of butter in half. I had read on the food blog "La Fuji Mama" about that secret. They turn out beautiful, nice and chewy.
Certainly noThing like the cookies I made when I was 10, too soft as if undercooked, I looked closely and some of the sugar granules were still there! hadn't melted. choc chips sink too much making the cookie look like a plain cookie, the taste is sweet but that is it, just a sweet cookie. I think Friends made these famous!!! which is more than likely why soo many people rave about them, deep down they are below average for a choc chip cookie. I like a hard or crispy cookie like my old recipe was that I lost, those ones used to stay pretty light in colour and the chips would stay at the top and the cookie would be cooked right through, like a store bought one.. Not ones that feel like cake and a horrible brown shade. If you want them to look like the picture then you would have to open the oven half way through cooking and drop some more chips on top. Overall, fairly dissapointing so am still in search of a decent choc chip cookie recipe.I made these twice, once with butter, once with butter and shortening. The butter ones turned out a bit better as they went flatter so more chips could be seen, do not use shortening as they stay a bit higher and the chips drop.
I used baking M&Ms instead of semi-sweet choc chips. Also added 2 tsps zested orange just because I like the hint of orange in my cookies. These cookies came out huge and taste good!
This is our family's favorite chocolate chip cookie! We enjoy a softer cookie though, so I add an extra 1/2 C flour. Also, not big nut fans so I always skip those. Bake for 9-10 minutes and take out of the oven before they look done. Allow to sit on the cookie sheet for about 5 minutes before moving cookies from baking sheet to a rack to cool. Also I love using my Silpat silicone baking mats...they make a great cookie and make clean up a breeze. Enjoy!
To make these taste good, you have to refrigerate the dough for about 10 min and add 1/2t nutmeg and 1/2t cinnamon, but they still come out cakey. Also, do not, DO NOT, use margarine, or Smart Balance, I Can't Believe it's not Butter, ext, the dough comes out more like batter and the cookies come out rubbery and too buttery.
As I grew up (and to this day, actually), my mom would make these cookies. She liked to add a little orange juice and sometimes some dried cranberries. On the occasions that they did not come out burnt, they were always very good. I on the other hand have come up with a few variations of my own that have always gone over very well. I like to use a little extra vanilla extract, a generous pinch of pumpkin pie spice, chopped up baking chocolate bars instead of chips (to avoid getting melted chocolate all over your hands when chopping, you can either wear gloves or put the bars in a plastic bag and beat them with a meat tenderizer), and lately I've been using some bagged caramel pieces. I usually end up omitting the nuts, but in the event that I use them, I end up making candied pecans and using those instead. If you use the caramel, adding a little extra salt balances nicely. I always use coarse sea salt for a little more texture. These cookies are absolutely classic in every sense of the word and they're an awesome canvas for a little experimentation.
Who doesn't love these cookies? An American classic--I could eat them everyday!
This is the chocolate chip cookie recipe my family has used for as long as I can remember. We make a couple small changes to ensure nice, puffy, chewy cookies: First, we reduce the amount of fat by 25% (so, instead of 1 cup, we use 3/4 cup). Second, we use half shortening and half butter (6 Tbs of butter and 6 Tbs of shortening). I usually omit the nuts, but that's only because I rarely have them on hand.
These are the best cookies I have ever made! I used 1/2 butter and 1/2 shortning as previously suggested. I also used a little extra vanilla, 16 oz of chocolate chips, and put the dough in the fridge before cooking. I will definately make these again!!
Best recipe ever! I usually have the flat problem (thinking it was just by bad skills at baking) but after reading some of your suggestions, I'm going to try putting the dough in the fridge before putting it on the cookie sheet. Everyone I make this for loves the cookie despite the flatness. I make these without nuts and I use milk chocolate and white chocolate swirl chips. Yum yum yum!
sooooo good, taste like professional cookies. i could eat them all day, so very delicious! you'll smile with every bite, everyone will ask for your recipe, youll never have any doubts!!
I doubled this recipe, but ended up adding more flour because they were sooo flat! I didn't make any other changes except for leaving out the nuts. They were very tasty, but just a little on the flat side. I'll probably try these again.
This recipe gets a 5 for being the best recipe out there. However, DO NOT USE MARGARINE. I don't know who could ever make a successful cookie using margarine. It's a classic rule of cookie-baking: there's just not enough fat in margarine. Butter or Crisco is the only way to go. If you have to use margarine, make sure your grease your cookie sheet. I also recommend doubling the vanilla, though I don't think adding cinnamon makes any difference.
This is the exact recipe off the bag of Nestle Toll House chocolate chips bag. I LOVE this recipe! I have always used butter instead of margarine as it makes the cookies more soft, and less crispy, in my opinion. After learning to make breakfast this was the first recipe I ever attempted. No matter how many chocolate chip cookie recipes I have tried this one is always my favorite. I couldn't begin to guess how many times I have made this recipe. For even shaped cookies I always use a cookie scoop. I also bake them on parchment and take them out 1-2 minutes early and they stay soft even the next day or two. This recipes is and will always be a "classic!"
As always a fantastic cookie. I personally prefer 1/2 stick of butter and 3/4 cup of shortening. Makes for a puffier cookie. Thank you for having this recipe on my favorite site.
No other chocolate chip recipe gratifies my taste buds like this one does! I remember my mother used to bake these for us a little more than a decade ago. Brings back memories! I added a tsp of baking powder to keep them from getting flat.
A recipe that has been around for this long does not need my two cents. Yummy!
For people concerned about flat cookies the solution is simple -- add more flour than the recipe calls for, form the cookie into a ball, and chill it sufficiently before baking. I guarantee your cookies will not be flat.
My husband was begging for cookies and the only reason I made these cookies is because I only had 3/4 cup of brown sugar and not the full cup my recipe calls for. So I grabbed my bag of chips and began mixing according to the directions on the back. They spread very quick and were flat with a cakey consistency on the inside. The second pan turned out the same, so I used the rest of the batter to make cupcakes and put chocolate frosting on them. Next time, if I don't have everything I need, the boys will just have to wait.
Follow the directions prescribed here. But, I have two recommendations. One, you better have an electric mixer. Two, use two large bowls: one for dry ingredients, one for butter/sugar/egg mixture. Without this, good luck..... It's not a simple recipe to make in less than 10mins if you're using a whisk or wooden spoon. But don't get me wrong, it's worth the effort to make this recipe since the end result is a tasty, delicious snack.
I grew up with this recipe. For all those whiners that think it failed because it is flat, that's the way it supposed to be! The chips and the nuts make wonderful bumps in them. Don't add a bunch of other junk like instant pudding to these, these are the real deal. If you want a fluffy chewy cookie, use a different recipe. But if you ask me, this one is perfect as is!!
Every one loved these cookies. They were gone in minutes. I baked them in a mini muffin tray and they came out perfect. I omitted the nuts. I was requested to make these again for a birthday party, definitely a keeper.
Wow...finally I made some amazing cookies! I did go (mostly) by the recipe, but I love to gather other peoples comments...it always pays off! I added 1/2 tsp of baking powder, 1 packet of the instant vanilla pudding, an extra heaping tsp of vanilla, cut back to 1/4 c of sugar and 2/4 c of brown sugar (due to the pudding packet)and lastly 1/2 tsp of baking soda! I also hand mixed the flour! I refridgerated the dough 15 minutes. So, thank you to those reviewers who take the time to add in your own talent and experience!
I started making this recipe about 3 years ago, my husband and kids LOVE them, they are the best chocolate chip cookies. I take mine out a minute or two early and let them finish on the pan so they are soft. These are my "specialty" :)
This has been a family classic...but I accidentally discovered a new way to do it. I prefer to use butter instead of the margarine, and one time changed my mind (mid-process) from a half batch to full batch, and so only used half the butter, but the same amount of all the other ingredients. I also only use brown sugar to get a chewier batch, and they turned out perfectly! No more flat cookies that look like they melted all over the place, and no more "hollow" cookies where the insides were left all over the spatula.
I've been making this awesome recipe for years! Secret to a soft chewy cookie is refrigerate your dough at least 2 hours. I usually do it overnight. Cold dough into a hot oven = soft chewy yummy cookie. If you like a crunchier cookie bake dough at room temp. No need to change the recipe.
These are by far the best chocolate chip cookies I've had!!.. The first time I baked these, I did it as the recipe asked. They were great! But I read some reviews and they mentioned to add a vanilla pudding mix!! Oh my!! :) one helpfull tip that helped me is to use parchment paper.
Perfect cookie all around. I like to use ghiradelli dark chocolate morsels (ironic, 'cos the recipe is nestle toll house) but any other choc. chips work fine. Made these on several occasions and they have turned out perfect every single time. Just follow the recipe exactly. Looking for a recipe to tweak? Look somewhere else :)
I've made these cookies numerous times and they turn out well. I halved the salt, increased the flour by three TBSP. and doubled the vanilla. While it's not my favorite chocolate chip cookie recipe, it's definitely good. In case you want to know, my favorite chocolate chip cookie recipe can be found in a book entitled, Dessert University, which is authored by a former White House pastry chef. Those chocolate chip cookies ROCK!
I use shortening (often butter flavored) in place of the butter/margarine, and add 1-2 Tbsp. flour and they come out perfect!
I've made these cookies forever, getting the original recipe off the bag of chips, even have it pasted in my original cookbook. I follow the recipe exactly. Use unsalted butter. If I don't add nuts I just add extra chips. Every once in awhile I stray off and try another recipe but always come back to this one. I make sure my butter and eggs are room temperature and really cream the butter and sugars well...for a good three minutes. Mix the chips in by hand. I use a stone to cook my cookies and never have a problem with burnt bottoms. I alternate between two pans so that one is cooled off enough, or else the cookie will start to spread and be flat.
Wow! These are as yummy as I remembered! They are disappearing as fast as they are coming out of the oven! At this rate, there will be none left for the Christmas cookie platter! Thanks, Nestle!
I halved the recipe and left out the nuts but they were still yummy. I will surely be making more of these tasty cookies.
I've been making Nestle Toll House cookies like this for years. I like to add 2 cups of chopped fresh cranberries to the cookies for the holiday season. The slight sour cuts the sweet of the chocolate chips nicely, although they come out a bit sticky this way.
i added one box of chocolate pudding mix so they were like double chocolate chip cookies. vanilla pudding mix would be better if you just want chocolate chip cookies. I added an extra tsp vanilla extract and 1tsp water. I didn't add the nuts either (i didn't have any) I also replaced sugar with splenda so it came out to 60 calories per cookie :)
My Nana was an experienced baker. And this was the only chocolate chip cookie recipe she would ever use. She said they were the best. Make sure your butter (use real butter) and eggs are at room temperature. Double the vanilla and chill for at least an hour. And let them rest on the cookie sheet after baking until they firm up. Perfect every time!
These are fabulous ! I tweaked it after seeing other chocolate chip cookie recipes. I split the chips to half white chocolate and half semi sweet. They came out awesome!
Classic, classic. I live abroad and the natives here LOVE these. I only wish my morsels would come out more gooey and melted. :)
I have tried many chocolate chip cookie recipes and I always come back to this one. Cookies come out perfect every time.
I use this as a base for many of my cookie recipes. I omit the nuts and use different types of chocolate chips and flavors of extract sometimes. A winner EVERY TIME.
Oh WOW! My search for the ultimate chocolate chip cookie is finally over!! This is without a doubt IT. It is tender, chewy, not too rich or sweet, perfect texture and taste. My whole family unanimously agreed that this was the very best chocolate chip cookie I've ever made, and I have made loooootttts of different recipes! Thank you so much for posting this recipe, I don't think I would have found it here in Canada, I don't remember ever seeing Nestle Toll House packages here. Thank you, thank you!!
This is only getting 4 stars because it is my sisters favorite... I ALWAYS get flat cookies when I make this, but my sister does not! This time i even froze the dough and they came out so flat! I followed everything in the recipe but leave out the nuts! I don't over mix or mess up in any other way. I know a lot of you have said how strange it is for people to have these cookies turn out flat, but it is true. I bake a lot and have found other cookie recipes that have better results, and I wish these had those results. This is my favorite dough of all of the recipes I have tried (and I have tried it countless times) but it never works. I'm going to try to add some more flour to the last batch to see what happens, hopefully it works!
Toll House - the best! To keep your cookies from running flat, always cool your dough for a good hour before baking and keep the dough in the fridge between batches. The colder the cookie dough, the higher the cookies bake up.
