I like to make Toll House chocolate chip cookies. But the recipie on the Nestle bag comes out soft n' chewy. I like cookies that are crunchy - like Peperidge Farm Nantuckets.
Is there an ingredient that increases the crunch factor?
2007-08-21 15:23:55 · 10 answers · asked by Alice Lockwood 4 in Food & Drink ➔ Cooking & Recipes
The toll house recipe has brown sugar in it and it makes the cookie softer. You want to use a recipe with only white sugar.
INGREDIENTS
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup butter
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 350 degrees F (180 degrees C). Mix flour, baking soda and salt; set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Mix in the dry ingredients until well blended. Stir in the chocolate chips and walnuts. Roll the dough into 2 inch balls and place them 3 inches apart onto ungreased cookie sheets.
3. Bake for 20 to 23 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.
2007-08-21 15:30:49 · answer #1 · answered by foodtvfan 3 · 31⤊ 6⤋
Use white sugar instead of brown sugar. Try using a little more sugar than what the recipe calls for. Bake them about 2 minutes past their normal baking time.
Use butter instead of margarine.
A friend of mine used to use RYE flour in his toll house cookies, and did the same thing that I recommend, and they came out very very wonderful and crunchy!
The rye flour isn't necessary, but gave the cookies a good flavor.
2007-08-21 15:36:05 · answer #2 · answered by gg 7 · 16⤊ 1⤋
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2016-04-01 10:20:38 · answer #3 · answered by ? 3 · 0⤊ 0⤋
I would say when the cookies are done put them in for a couple more minutes. Remember to keep an eye on the oven before they get burnt.
2007-08-21 15:30:53 · answer #4 · answered by Anonymous · 7⤊ 1⤋
Bake them 2-4 minutes longer.
2007-08-21 19:23:29 · answer #5 · answered by starmoishe 4 · 7⤊ 3⤋
experiment with the ratio of white to brown sugar in the recipe (more white = more crunch). replace the egg with the "milk" of your choice. also, consider adding a smidge more baking soda to the recipe.
2007-08-21 15:55:02 · answer #6 · answered by la 2 · 12⤊ 3⤋
make them thin and bake them a bit longer.
2007-08-21 15:38:15 · answer #7 · answered by soccermom 6 · 7⤊ 2⤋
overbake them a little.
2007-08-21 15:28:35 · answer #8 · answered by petite me 3 · 12⤊ 3⤋
Leave them on the counter overnight...they will be crunchy by morning...:o)
2007-08-21 15:28:20 · answer #9 · answered by londa627 3 · 7⤊ 9⤋
leave them more in the oven?
2007-08-21 15:26:57 · answer #10 · answered by Anonymous · 14⤊ 10⤋