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Old 09-21-2008, 10:29 AM   #21
Assistant Cook
 
Join Date: Feb 2005
Posts: 31
If your cookies are coming out too flat check your flour. I make the Toll-House recipe all the time (my family loves them). One week I made two batches but had to buy more flour in between. The first batch used Kroger (store) brand flour and they were flat but the second batch used Gold Metal flour and they were puffier. I've tried this a few other times as well (poor kids having to eat all of those cookies) with the same results. I buy Gold Metal unbleached flour. I think the store brand is bleached and "enriched".

Next check your chocolate chips. Nestlé’s, Wal-Mart and Kroger brands now use Vanillin (imitation vanilla) and I believe the Wal-Mart brand didn't have coco butter in it either. Ghirardelli uses real vanilla and coco butter.

I always use real vanilla and real butter.

When I make CCCs I'm lucky if there are any left when I come home from work the next day. I have to hide a few for the wife and me.
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