Back of " That " Bag Choc. Chip Cookies - Toll House

From: the.fashion.babe

On Jul 23, 2009

i thororughly enjoyed this cookies but i have triedx3 to make them and today was the third in which the same thing happened. they came togetheras on big cookie!!! do u think moreflour or butter would have helped with less sugar because the sugar amount was WOAH lol ok bye 4 now ciao

From: Country Girl825

On Feb 28, 2009

Awesome cookies! I didn't have granulated sugar so I used ordinary white sugar and they still rocked! I also didn't have that brand of chocolate chips so I used chocolate drops instead. Made around 31 cookies that were delicious and chocolatey. Also, instead of beating the flour mixture in with the sugar/butter mixture I used my hands to fold and mix it in. Worked great! Will make these cookies again!

From: foodtvfan

On Jun 11, 2006

These cookies are excellent. I add 1 cup chopped pecans or walnuts when I make them. If I am too busy to fuss with individual cookies, I spread the dough into a 15x10x1 inch jelly roll pan with dampened hands or a piece of plastic wrap laid over the top. Bake at the same temperature, 375 degrees Fahrenheit, for 20 to 25 minutes. Cut into two-inch squares or size desired for 'cookies'. Thanks for posting. Love those package recipes.

From: Pastryismybiz

On Feb 1, 2008

Last time I made these I doubled the recipe except for the eggs. I added a total of three lg eggs. I was delighted they stayed crispy on the edges and were not cakey. I chilled the dough, rolled into a neat ball and flatend them lightly with the palm of my hand. I also sprayed the pan with bakers spray. They rose well,were beautifully shaped and crispy/chewy and stayed that way til gone. For me, crispy rules, soft or cakey cookies not. This note is for crispy lovers.