Comments on: Failure

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By: VWB

VWB — Sun, 25 Mar 2007 04:33:38 +0000

I have used the Toll House successfully for almost 30 years with 2 changes…switch from butter to Crisco and add 1/4-1/2 cup extra flour depending on humidity. The dough will be stiff enough for you to roll between your hands and pinch off cookie size pieces. Yum yum!

By: julie / perdita

julie / perdita — Fri, 23 Mar 2007 19:55:43 +0000

I always use the tollhouse recipe, but my trick is to take the cookies out a couple minutes before they are done (just a little doughy looking in the center) and I let them finish cooking on the pan (since I have no cooling rack). They contract a bit, finish cooking, but still have a rather soft center (which is what I prefer, but may not be to everyone’s taste).

By: Krystle

Krystle — Fri, 23 Mar 2007 12:03:56 +0000

I completely agree. Can’t make chocolate chip cookies, to save my ever lovin’ soul.

And, happy late birthday!

By: Gabbiana

Gabbiana — Thu, 22 Mar 2007 22:48:48 +0000

Man, I dunno. I just follow the recipe on the Toll House chip bag (and I nuke the butter to liquid, GASP, and use a fork to stir), but I’m also willing to put up with burned bottoms, so, y’know, ignore me. (Just the bottoms burn, not the rest of the cookies; I’m told I need wax paper, but that’d require, I dunno, buying wax paper.) (Burned cookie bottoms = excuse to eat cookies with vanilla ice cream. Clearly.) Anyway. I think what I’m saying is, if the cookies taste good, who cares? Store-bought cookies are pretty but taste like ass.

Totally uneducated thoughts, though: Where are you putting the cookies once you get them out of the oven? Are you leaving them on the pan to cool? Do you have a cooling rack? (I don’t, hence leaving cookies on the pan to cool for a minute or two before transfer to paper towels = burned bottoms.) Have you tried covering the cookie sheets and/or the cooling cookies with aluminum foil, in the oven (to conserve moisture) or while cooling (so they cool more slowly)?

Okay, those are all my brilliant ideas. The internet gourmets can commence their laughter… now.

By: Natasha Laumei

Natasha Laumei — Thu, 22 Mar 2007 18:24:56 +0000

I have the SAME problem. Every time, every recipe. They’re either flat and bubbly or little dry mounds. Let me know you if you figure this one out.

And happy birthday.