Toll House Cookies

If you happen to make them crunchy you can pop a slice of bread in the container to help soften them.

Don't bake too long and store covered. Do not put in fridge.

Use parchment paper on the cookie sheets, too!

Literally drop in balls -smaller ones -on your cookie sheet. It also helps to bake on parchment paper -line the sheet with it. When the cookies are still not quite done in the middle, remove them, wait a minute and put them on racks to finish cooling -they'll be nice and chewy! Make sure to store in an airtight container with wax paper!

use margarine instead of butter and take them out when they look like they're not quite ready

I would suggest baking them on stoneware. It really makes a difference.

Let me know if I can help.

A.

I agree with the suggestion to cook them just a minute or two less than what you think they should be. They finish the last minute or so of cooking once you remove them and this makes them be much softer when cooled.

L. J. I.

You can put them in the mircowave at 15 second intervals with a cup of water so they do not dry out

Bake for a shorter time - take them out when they look not quite done, as they will continue to cook a bit more once out of the oven.

If you're ever making them from scratch, try this:

Instead of eggs, use:
1.5 TBSP oil
1.5 TBSP water
1 tsp baking powder

Mix those ingredients together, then add to the recipe when you would normally add the egg. If you need two eggs, double the amounts above. It makes them thicker and chewier. No guilt about eating the raw dough this way either!

I would suggest baking them on stoneware. It really makes a difference.

Let me know if I can help.

A.

My airbake cookie sheet makes soft cookies, the regular cookie sheets make them crispy. But I agree, if you have made them crisp just cut down the time a little or maybe turn the oven down 25 degrees. You just have to experiment with your oven and you will know. Make a couple of small batches first for testing.
I like my tollhouse cookies crispy. **Maybe replace the butter with margarine, that could be the actual answer.

A few tips that work for me
1) only use fresh baking soda. Do not store your baking soda in the fridge or cabinet in the box it comes in. It will absorb odors and make things taste funky. Store it in a ziploc bag.
2) Add your flour, baking soda, salt mix into your creamed sugar, eggs and vanilla 1/2 cup at a time.
3) Add and extra 1/4 cup flour
4) Take them out before they are brown.

Another thing to watch is the % of vegetable oil in your margarine/spread - too low a % will cause the cookies to spread out and be thin! Try to get as close to 70% oil in margarine to help keep cookies from "melting" across the cookie sheet!

(butter would work, too - but usually folks use margarine since that's what they tend to have on hand!)