The only difference between my most recent batch and the one I posted, is the omission of the baking powder and I added the baking soda with the butter, shortening, and sugars in the hopes that the acid in the brown sugar would activate it more than just adding it with the flour. This is exactly the same as in the pro chef.
Its like I have some sort of curse.
I watched this batch in the oven. After about eight minutes they looked perfect, but I knew they weren't done, just would have been raw dough. They even looked fine when I first took them out of the oven, but when I let them sit for a minute they just completely deflate. The chocolate chips stick out of the cookie like a large pebble. I can't remember the last time I had someone elses Nestle Toll house cookies, but they never seem to be like this. Do they?
Another thing that I have noticed is that my cookies seem to be slightly greasier than others.
At this point I fairly convinced that I need to adjust the amount of fat or sugar, maybe even the flour as well. But I'm still perplexed by the fact that so many recipes are similar to the one above, which is essentially the same as the Nestle Toll House except the shortening and pastry flour, but the amounts are the same. Yet my cookies still leave something to be desired. ARRRGGGHHH.  |