Alton Brown (the god of Good Eats) did a whole show dedicated to the art of the chocolate chip cookie. He made three different kinds:
You’d have to watch the show to get the theory on why the recipes differ and why they produce the cookies they do. Anyway, now you have a choice! Pick your favorite style and go do some bakin’!
OK, I know of which I speak.
PLEASE trust me on this…Try it once and you’ll get raves from anyone who tastes you toll house cookies.
Before I reveal the secret of the universe, ask yourself this:
Q? Do you taste the sugar in the cookies A: Yes
Q? Do you taste the chocolate chips A: Duh! Yes, get on with it
OK 1 last question:
Q? Do you taste the butter in the cookies once you’ve baked them? A: A little, what’s your point?
The secret to the chewiest, best tasting toll house cookies is…
**DON’T USE BUTTER OR MARGARINE / OLEO…Replace that ingredient with BUTTER FLAVORED CRISCO. It may sound disgusting, but trust me…it works like a charm**
I know it was a pompous way of answering the question, but I’m being totally genuine, try it once and you’re hooked. What do you have to lose?
In fact I’m so certain you’ll like the results so much I’ll offer a money back guarantee to anyone who’s disappointed. I’ll gladly paypal anyone to cover the cost of ingredients if you don’t like the taste or chewiness.
The secret to good chocolate chip cookies is to put pecans or walnuts in them. I won’t eat nutless cookies. 
[sub]Have all the fun you want with that one…[/sub]
Maybe someone in this thread can diagnose my cookie problem…Why don’t mine every puff up, even the tiniest bit? They just go amoeba all over the pan, getting about 4-5"wide and as thin as a few sheets of paper stacked up. I follow the recipes exactly, and add the dough to the pan in “rounded teaspoons” so what on earth am I do wrong? I don’t think it’s the ingredients, since I’ve had this happened with pre-made dough too.
elfkin477, one of two things is going on (I just had this problem recently): Either you sifted the flour too much, or your baking soda is too old. If your dough isn’t “fluffy” when you’re done mixing, add some more flour. If that’s not the problem, add just a bit of soda - like 1/8 of a teaspoon.
JohnBckWLD, I used to do that, I think. I’m almost positive the recipe on the back of the chocolate chip package used to be half butter and half Crisco, and I used the butter flavored then. Am I insane, or did they rehash the recipe?
I visited my 81 year old grandmother yesterday. While I raked her back lawn she prepared a care package for me. Prominently displayed were a fresh batch of her homemade chocolate chip cookies.
In less than 48 hours, the entire contents will be consumed by my twin brother and me.
Global Citizen