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I'm 67 years old and have been baking Toll House Cookies for at least 57 of them.  From NY/sealevel to CO/mountains at 6000 ft. Now I'm in the Philippines.  And each year, instead of coming
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Cat:3473a929-a609-4b85-8818-bf915c7505deForum:59404854-8b38-4e23-88ba-8630ea187629Discussion:96f32a40-fe5e-4797-ad78-6a6ff7216f20

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Toll House Cookies

posted at 12/16/2010 1:55 AM EST
Posts: 2
First: 12/16/2010
Last: 12/17/2010
I'm 67 years old and have been baking Toll House Cookies for at least 57 of them.  From NY/sealevel to CO/mountains at 6000 ft.
Now I'm in the Philippines.  And each year, instead of coming out flat like I'm used to, they are puffy little things, as if they raised somewhat.  Still soft, morsels melted;  still taste good, but not like Toll House as I have always made them.

I stick to the recipe religiously!  Always use butter.  Using US flour (Pillsbury or Gold Medal, whichever I can find).  Nothing different than I always have.  Any suggestions?  Thanks!

Re: Toll House Cookies

posted at 12/16/2010 5:17 AM EST
Posts: 1072
First: 10/2/2008
Last: 10/4/2013
Could it be a difference of elevation?  I am not sure, either,.

Re: Toll House Cookies

posted at 12/16/2010 8:43 AM EST
Posts: 7310
First: 6/23/2010
Last: 4/23/2014
Jeff -- I'm sure no expert ....  just wondering.  Is your baking soda OK?  Does that stuff ever expire?  Is it effected by the humidity?  That problem sure sounds like something to do with baking soda or baking powder. 
Good luck.

Re: Toll House Cookies

posted at 12/16/2010 12:18 PM EST
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
And make sure your oven temperature is accurate.

Re: Toll House Cookies

posted at 12/17/2010 12:45 AM EST
Posts: 2
First: 12/16/2010
Last: 12/17/2010
Thanks for the feedback.  Certainly not altitude - sea level here, just like NYC.  Oven temp is good, checked with 2 thermometers.  But baking soda is a possible.  Another batch in a few days - we'll see!
Thanks again!
Jeff

Re: Toll House Cookies

posted at 12/18/2010 11:09 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
If you want the cookies to get a little flatter and by that I mean spread out a bit more try letting the butter get REAL soft.  Or even melt a portion of it. Also add a bit more brown sugar than white sugar.  The softer butter will melt faster causing the cookies to spread out a bit more.  The increase of brown sugar will make the cookies spread out a bit more as well.  The extra moisture in the brown sugar will make them spread but it will also make them a bit chewier rather than crispy.

The difference you may be experiencing could be in the sugar that you are using.  If the sugar you are using is cane sugar it may melt differently than the sugar from sugar beets that a lot of our sugar is.  (Unless you have always purchased real cane sugar)  This is just a total wild guess and the type of sugar may not make a difference at all.  

Re: Toll House Cookies

posted at 12/18/2010 3:05 PM EST
Posts: 7310
First: 6/23/2010
Last: 4/23/2014
nikki - I didn't know that!!  Beet is different from cane sugar.   Well, I'll be.  I thought they were exactly the same except cane cost more because it was more expensive to produce.  (and I thought I was a foolish snob for always buying cane sugar  "because it tasted better") 
I just started buying WalMart's beet to save a bit of money. 
Learn something new every day.

Re: Toll House Cookies

posted at 12/18/2010 3:54 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Toll House Cookies:
nikki - I didn't know that!!  Beet is different from cane sugar.   Well, I'll be.  I thought they were exactly the same except cane cost more because it was more expensive to produce.  (and I thought I was a foolish snob for always buying cane sugar  "because it tasted better")  I just started buying WalMart's beet to save a bit of money.  Learn something new every day.
Posted by Nancy G


I am not 100% sure that there is a difference in the baking but since this person is in the Philippines there may be a difference in the sugar.  I was just trying to cover all bases so to speak.  Maybe there is someone that is reading these posts that really may have a clue.

Re: Toll House Cookies

posted at 12/19/2010 12:03 AM EST
Posts: 319
First: 11/6/2008
Last: 8/7/2013
The humidity may play a factor in it also.

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