Nov 09, 2010
As I looked over this recipe I noticed that while it looked like a fairly standard chocolate chip recipe on its surface, it had less flour than most. Even tho’ I was somewhat concerned that this would impact the texture and thickness in a negative way (i.e. greasy and flat) I decided to take a chance on it. I mixed up the dough as directed and refrigerated it for an hour or so until it became somewhat firm. And just to substantiate my initial concern, they did turn out greasy and flat. Or maybe I should say, “very buttery and not as thick as I would like.” Remembering sooo many years ago when I tried the original Nestle Toll House Chocolate Chip Cookie recipe and disliked it for the same reasons (greasy and flat), curiosity got to me and I looked up that recipe and…sure enough, except for an additional teaspoon of vanilla, this Ghiradelli recipe is the exact same recipe! No wonder I disliked these cookies so much! It’s the cookie I’ve ALWAYS disliked. In fairness I should add, however, that the Nestle Toll House recipe is a classic that has stood the test of time, perhaps because the flavor can’t be beat. And that there are plenty of people who LIKE their chocolate chip cookies greasy and flat, er, I mean, very buttery and thin. So, bottom line: for those who do not like the kind of cookie I’ve described, either try adding another ½ cup of flour or moving on to a different recipe. If, on the other hand, you love the Nestle Toll House recipe, you’ll love this one too.
—naples34102
