The egg helps them spread out. Decades later, I stumbled on the answer while cooking something else--I had always ended up with cake-like cookies because I bought xlarge eggs. 1/2 cup unsalted butter, melted and cooled. BTW, I'm in Australia, I only see white sugar, caster sugar, icing sugar, raw sugar and brown sugar in supermarket shelves. My only complaint is that they are a little bit "cakey" which was a problem for my wife, but for me I thought they were quite perfect. I would like to make a comment about the recipe on the package. I go the thick crispy exterior yet soft chewy hockey puck cookie that is a dollar or more retail. This is the site to read! They just dont look like they used to. My grown daughter loves getting these frozen chunks of dough as a "gift" as she really hates to bake but loves the taste of freshly baked cookies. I *SWEAR* I remember that version from baking cookies with my mom as a kid using a Nestle package panel that she had cut out and taped into her recipe scrapbook. I added a half a teaspoon more baking soda to the dough so the cookies spread just the right amount during baking. When I make the regular Toll House cookie dough and bake it on standard cookie sheets, it spreads a LOT, and makes a very thin, crispy (crumbly!) I often use a disher (scoop) instead of tablespoons/teaspoons/fingers to dole out the dough. If your cookie recipe (or any recipe for that matter) doesn't specify a size, assume Large. My variation results in a plump (tall) moist cookie that tastes very hearty and rich. I’m going to take back my comment from earlier. I’ve rounded up all of my favorite chocolate chip cookies in my Best Chocolate Chip Cookies post, don’t miss it! Once it stops bubbling so quickly, begin to stir the liquid more frequently, being sure to scrape the bottom of the pan. First go round they came out kind of greasy. Can I still make the recipe with milk chocolate chips with success? I like tiny, crunchy, Famous-Amos type chocolate chip cookies. This works fine for yeast breads and cakes, but not cookies. I'm allergic to eggs too. Does anyone else remember a different version of the recipe on Nestle Chocolate Morsel packages in, oh, the late 50s or early 60s that called for 3/4 cup light brown sugar and 3/4 cup dark brown sugar, with no white sugar? I’m excited to share with you MY version of the world’s most famous chocolate chip cookie recipe! Do you have an oven thermometer? & this year my cookies were turning out horrible, i was not missing any ingredients and was following the directions correctly. On October 26, 2011 at 04:12 AM, ruthie (guest) said... One of my friends made a batch of Toll House Cookies and discovered after the cookies were in the oven that the white sugar was still sitting on the counter. agarvey. NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels 34.5 oz. She used Crisco, but I started using butter when I moved out and it was just better. You can’t go wrong with these thick and chewy Chocolate Chip Cookie Bars. I will try making them again, only I think I will add maybe 2 Tbsp more butter or 2 Tbsp less flour. If you having cookies come out over or under done, that’s pretty indicative of a temperature issue. Anolon Nouvelle Copper Stainless Steel Cookware Set 2012 Giveaway! 2 cups plus 2 tbsp all-purpose flour; 1 1/2 tsp baking soda; 1 tsp salt; 1/2 cup butter, softened salted or unsalted is fine; 1/2 cup granulated sugar; 1 cup dark brown sugar packed; 1 tsp vanilla extract; 2 large eggs; 2 cups Nestle Semi Sweet Chocolate Chips other chips can be used; Steps. You are never fully satisfied with the results you get when you follow the traditional Toll House recipe. I want that Tollhouse flavor!! Does salted vs. unsalted butter really make that big of a difference? 3. Delicious Recipes For Easy Meals, Desserts, Cookies, Cakes, Breads, Brownies And More! the extra flour can make up for the lack of resting and chilling, but culinary schools (and in home economics classes back in the day) students are taught to chill the dough and thus save the cost of extra flour. I have searched all my saved recipies packages, books ect, and it's just not there. Not the authentic recipe but more to my tastes. Worked out great. If you’ve been making the Toll House Cookie recipe for years, I can’t wait for you to try my “new and improved” adaptation and let me know what you think! My next idea was to take the advice of a poster who said. Thanks for sharing! You have to use semi-sweet chips, once I tried the ones from Trader Joe and they were still great. i didnt get a new oven and been using the same ingredients. What am I doing wrong? Does altitude have anything to do with it? I also use an air bake cookie sheet. loading... X. I usually reduce 1/4 t. salt per stick (1/4-pound, 8 T) of salted butter. On April 06, 2007 at 08:34 PM, jtisdale said... On April 26, 2007 at 09:13 PM, Desperately Seeking Answe (guest) said... On April 27, 2007 at 10:57 AM, GaryProtein said... As Alton Brown would ask, are you looking for a hard and crunchy, soft and chewy or cakey type of cookie? Different vanillas work better in different recipes...but for a real clear crisp vanilla flavor.. go w/Neilson-Massey's Mexican. I like the Version Alton Brown has on the Food channel. We tested making toll house cookies with melted instead of softened butter. When it comes to baking and coking, do you know the difference between salted and unsalted butter? I'm wondering what is the difference between the results of unsalted and salted butter in the cookies? The original recipe, exactly as it was written by its originator, Ruth Wakefield, is copied below. Do anyone else's cookies taste like this? Hope my input helps... On March 03, 2010 at 08:00 PM, Grandma Mollie (guest) said... Toll House Cookies I: During WWII Toll House cookies were a rare treat becaue eggs, sugar and butter were heavily rationed. I was originally looking for a way to convert the standard toll house recipe to larger batches without losing taste. You can't fix Perfection! The back of the semi-sweet chocolate morsels has a recipe that Nestle has been publishing for many years (they say since 1939).. On January 18, 2012 at 04:10 PM, an anonymous reader said... For years by neice was the Toll House Cookie baker in our family because hers always came out perfect. From what I can remember, he added 1/4 bakeing soda and 1/4 cup of extra flour. Crispy Chocolate Chip Cookies are ideal for the crunchy cookie lovers in your life. On August 31, 2006 at 04:27 PM, samispa (guest) said... One thing I've noticed with chocolate chip cookie recipes is that sometimes it doesn't specify the size of egg. but never mentioned the water that was added to the original recipe. If it is, that sounds like vanilla extract. I add about a half cup more flour, so the dough is stiffer and has more body- again to make a nice chewy texture and "taller" cookie. My kids love em!!! In the winter (dry house), an open tupperware crisp them up, closing the container on a fresh batch softens them up (too much). Don't change or mislead "newbie/novice' bakers with YOUR interpretation of what should be added or deleted. On December 11, 2011 at 06:43 PM, Dilbert said... it seems that everyone from Nero the Fiddling Roman to Madonna has "the original" Toll House cookie recipe. Bake for 8 to 10 minutes or until starting to turn golden brown. If you thoroughly bake them they become cake-like in texture. 1 1/4 cups white whole-wheat flour. If the cookies will be eaten while still warm, you can bake them longer. And use good butter, and warm the eggs in hot water, and use more brown,cane, sugar, and stop talking with your mouth full, and put a couple thermometers in your oven , and use a jelly-roll l pan with parchment paper, and give some to your cranky neighbors, and use both powder and soda [3/1] and , and, oh yea, throw a bunch of toffee bits in there as well, and stop kicking the dog, and....oh never mind, just eat the damn things and go lay down in the hammock. Toll House Chocolate Chips Cookies are the first thing many of us learn to bake for a good reason: they’re so easy and virtually fool-proof. They are perfectly soft and puffy every time. Some time in the 90s I believe they removed the small amount of water. HELP! they don't flatten or burn. On December 26, 2008 at 11:29 PM, Nef (guest) said... For years, I made these cookies without walnuts. CAUTION THAT TOO MUCH FLOUR WILL CAUSE THEM TO BE TOO CAKE-LIKE AND BECOME DRY QUICKLY. On August 01, 2009 at 05:17 PM, Dilbert said... thanks for reporting the "add a bit more flour" success! Perhaps because I was too young to be critical, I thought the cookies were wonderful! How fun! I make the recipe that my great grandmother used. I just heard about your site from someone at the Nourish conference in Chicago this weekend, so imagine my surprise when I googled Weighed Toll House CC Cookies and came to your site! I used the amount of flour called for in the thin and chewy recipe. Now that Kelloggs/Keebler has completely ruined Famous Amos cookies, can anyone clarify for me just what one needs to do to achieve the crunchiness that once distinguished those cookies? All the cookie goodness without the endless switching and cooling of pans. Any suggestion for a substitute for eggs in this recipe that works? You may have to add a little less flour, depending on your flour, and I would press the cookies flat, either with your fingers or the bottom of a glass dipped in flour. Thanks! Could there be another reason they came out flat? This recipe creates an absolutely delicious chocolate chip cookie. The trick to the texture of the cookie is in how long you bake it. Instructions. I only use the brown now and always leave out the white. Filtered by. How can I come up with these poor excuses for cookies, while others follow the same recipe with such great results??? They're just delightful. I just made one sheet of cookies (w/Crisco) and they were still flat! On August 30, 2011 at 05:10 PM, BakingLady (guest) said... Ok, I've read all the comments here, and there seem to be a few folks having the same issue as I do with this confounded recipe. On September 28, 2007 at 11:25 PM, Josh (guest) said... America's Test Kitchen puts out a CCC recipe for a large, thick, and chewy cookie that should hold up well to mailing as a gift assuming an air tight container. It was actually a last minute effort to save time. Just warm the squares slightly in the microwave before adding, 30 sec at a time. Nestle Chocolate Chip Cookies are nothing fancy and that’s part of their appeal. I slightly underbaked them. I am wondering if anyone remembers from the 60's a no bake chocolate chip cookie that was on the toll house package. Try substituting Bran Buds cereal for the nuts called for in the recipe (equal measure). To compensate, knock the temp to 350 until you get a thermometer and see how that goes. I can tell the flavor starts to slip after a couple of days, if left at room temperature. The ones I froze I baked this morning. I find simply substituting shortening for half the butter makes the cookies perfect! If you enjoy nuts in your cookies, chopped walnuts or pecans would be a nice addition! I find that an oven running hot can really impact cookies a lot, almost more than anything else you bake (in my experience). On June 07, 2017 at 10:06 PM, an anonymous reader said... Michael Chu, it is the same recipe. Grab a glass of milk because we're about to dunk peanut butter cookies, oatmeal-raisin cookies, snickerdoodle cookies, and many more of our all-time favorite cookie recipes. Mrs. Fields original chocolate cookie recipe called for a small amount of milk. In the interest of science and given the range of protein contents even in all-purpose flours, what brand of flour did you use? And it is YUMMY!!!! I've been making my version of these cookies for nearly 30 years now, and have a few preferences I thought I'd share. To the Nestle folks, please bring back the real Original recipe. This does help in portion control, and I am soon going to calculate the price: but I estimate that the price will come out to be for the price of one package, it might be possible to make 5 recipes. I'd really like to know how to make the thin chewy looking cookies from your first picture. I bought all the bottles they rated.. and let me tell you, nothing beats a real Mexican vanilla, which W&S now carries. But by the next day they will be hard and crispy. As a fellow scientist of a sort (surgeon), I appreciate the idea of testing various measurements of flour. Doesn't altitude play a role in the outcome? I realized after several batches that it was excessive walnuts. The original Toll House Chocolate Chip Cookie recipe from 1940 called for a baking soda slurry. Use large dollops of cookie dough and a lot of space between them on the pan. I miss this and he choose not to share this with me, I was woundering if any one had any ideas as to what I could do to recreate this. Everyone I’ve shared them with agrees. But it has been literally years, since I baked cookies last. However I tried them with milk chocolate chips and they were a little too cloying for my taste. They are called "World's Best Cookies" and everyone who has tasted them feels they were named appropriately. I've been making these cookies for as long as I can remember - taking over from my mom since everyone thought mine were better. They’re pretty good, but turned out a bit more golden then we like. but with a little change. As I remember, variables were sugar type (brown vs regular vs Karo), shortening vs butter and flour amounts. 9 recipes to browse. I usually sift flour for most of my recipes, but was told for this particular one, to not sift. We called them Hot Rod cookies (maybe because they were so fast) anyway. This is my Gran's copy of the Original Toll House Inn Chocolate Chip Cookies, which she placed in her 1939 handwritten cook book. Finally, I use more nuts than the recipe calls for- walnuts, coarsely chopped. If you have a Kitchen Aid, the following should help you out: On October 03, 2009 at 03:12 PM, cookie madness (guest) said... Hello on this fine cooktober saturday: Best advise I've read so far, from the folks at the test kitchen["Cooks" mag.] The recipe in the book calls for a baking soda slurry that is not on the Nestle's semi-sweet chocolate chips package for the Toll House cookies that is being sold now. Transfer to another container or bag and put back in freezer. Your conclusions make sense. I like to use half milk/half semi-sweet, but then again, I like things super-sweet, and a lot of folks might find that too sweet. Thank you for putting up the gramms ;) sometimes i get really mad at you americans for having your own measurements ;) its hard enough to figure out things to replace the american ingredients :). So is there a difference between baking with salted butter and unsalted butter in On November 19, 2020 at 07:43 AM, sensiblewall said... im a newbie to cooking and just thankful that i am learning a lot in this thread :D. Cookies are useful. We used to buy the break off kind in the package, but I remember making these with my mother. Serve them with an ice cold glass of milk to make the kid in everyone extra happy. It's delicious. One pass in the oven for about 25 min (until golden brown on top- is that vague enough for this site?) I feel like if you reduce the time you’re going to end up with browned and undercooked, and not in the good undercooked way. On December 26, 2006 at 04:50 PM, Louisa (guest) said... As a dietitian with culinary background, I get asked from time to time to adapt recipes to make them a little more heart-healthy. They stay chewy for days. I generally use Nestle's Toll House semi-sweet chocolate chips, but have used Ghirardelli brand with excellent results. Today is my 2nd day of baking, and these cookies turned out FANTASTIC! I used 360 grams of flour, followed the recipe to the letter and the cookies turned out great! I'm on my 4th package of morsels, and they are flat. The photos below help illustrate this. Some batches I cooked 7 minutes which made them more gooey, others 8 min for regular cookie consistency. If possible, am i supposed to use 5 mL of vanilla essence in place of vanilla extract? I struggled with each cookie sheet going in trying to figure out how long to leave them in for. Readers here, as well as on Pinterest and Instagram, rave about the results. On March 08, 2009 at 05:57 PM, amlr said... A friend of mine loves NTHC without the chips. some times over night, mostly to make rolling the stuff in my palms much easier, Spoon?, scoop? I like to eat chocolate chip cookies. chips too though that's personal preference. four hours before baking. They even stayed soft when I mailed them to my son when he was serving in Iraq, and it would take nearly two weeks to get to him. Then transfer cookies to wire cooling racks with a spatula to allow to cool completely. A disappointment. This is for the people who aren’t satisfied with that. I baked cookies a lot when I was a teenager. This year they are brown and wrinkly, kind of like an old persons arm. Home made ones are better. 1/2 teaspoon baking soda. Searching the net, it's unbelievable that I can't find a recipe that states it produces such cookies! I used to love toll house cookies -- but, to my taste buds, the chocolate. Finally, melt the butter at only 10% power, sorry, Scotty, and keep an eye on it after the first 30 seconds taking it out before it's fully liquidified. This recipe is not for the crispy, hard cookies (like Famous Amos). My mom and several neighbors pooled ingredients bought with ration coupons, and the cookies were distributed among the contributing families. Gross. I remember some 20-30 years ago Nestle published some variations on the Toll House Recipe. Will the end product/taste be the same? If you undercook the cookies they stay very soft. I just noticed that my ingredients list got squished together, so I hope you can all figure out that commas are implied between the ingredients and the next number (amount) listed. I usually double my recipe (I use the butter/shortening recipe) and spread it out on a large baking sheet (12 x 18), freeze until firm, then cut into cubes. When ready to bake, preheat oven to 375 degrees F. Scoop dough into rounded tablespoons and place onto an ungreased baking sheet, leaving approximately 2 inches of space between cookies. I saw above that a few other people have caught on to these variations with great success as well. Next, the butter absolutely needs to be at room temperature. It makes the most wonderful cookies. Since flour settles over time or might get stirred up, I would suspect that is the reason for the inconsistency. They flatten and still brown too quickly (before they're done in the middle because of excess sugar.) For me, it made 3 dozen not 4. You might want to add an additional pinch of salt to the recipe if you are use to making the cookies with salted butter. On September 05, 2006 at 03:30 AM, LAN3 said... Mmm, I love to use half brown sugar, half white in the cookies I make, especially oatmeal scotchies. You could also add 2 tablespoons of vegetable oil, to substitute for the fat in the egg. Re: Milk Chocolate instead of semi-sweet? Thanks for the tips :). On October 20, 2007 at 07:18 PM, GaryProtein said... A tip: An easy way to soften butter quickly and evenly is to unwrap the whole stick, cut into slices and stick them around the sides your mixing bowl. Ingredients. The cookies tasted great but they just weren't the right consistency. thanks! This past summer, I baked 8 dozen cookies at least once a week for my son's football team -- well over 1000 cookies over the course of the season, so I think I've learnt a few things--. I do the same, each ingredient carefully measured and added and mixed at the appropriate time. Combine flour, baking soda and salt in small bowl. You will absolutely fall in love with them! Our Best Sugar Cookie Recipes website has the most delicious and chewy Nestle Toll House Cookies! I made these today, and they tasted great, however they deflated upon cooling and ended up being too thin. Changing the Nestle Toll House Chocolate Chip Cookie recipe feels almost like baker’s blasphemy. Remove from oven and allow to cool on baking sheets, on wire cooling racks, for two minutes. Short on time? I figure that in your basic cookie, you've got the elements that make the cookie want to spread out (mainly the butter and other fats), the elements that make it rise (baking powder/soda, steam released from the butter and the liquids), and elements that make it want to be firm (the small amount of gluten created in the mixing process, the egg proteins), and how the cookies turn out will be a matter of timing and temperature-- you figure that baking soda will execute its oven rise at a certain temperature, egg proteins will firm up, and the butter will melt, all with certain timing, and if you give any of those a time advantage, the cookies' shape will reflect the difference. It just adds a rich taste to the dough, and keeps the texture softer for longer. Only difference I used Lurpak Danish Butter, from the supermarket, which I believe is specially made for baking. On November 01, 2009 at 10:15 AM, DeannaKeller (guest) said... Hi, I have been making Nestle's Toll House cookies for the last 35 years. Add eggs one at a time, mixing after each addition. I kept thinking I must have missed an ingredient or messed up the quantities (kind of hard to do.) Robin, do you have an oven thermometer? The first time my husband tasted my chocolate chip cookies, he was hooked. 6 mins seemed the best. Culinary website archive already contains 1 128 377 recipes and it is still growing. Still flat. Might want to retest checking this. For some reason, a couple of years ago they started becoming flatter and flatter. I am thankful for the sharing of grandmother's cookies and will use it again. No more searching. Like to cook? Please don't believe everything Cook's Illustrated says just because it's popular. Cheers,Louis. What am I doing wrong??? While I’ve always loved this recipe, I’ve found a few simple tweaks make it so more delicious! salted butter; Search. I have heard that dairies will add salt to a butter to cover the taste of impurities from not-quite-as-fresh-as-possible milk or cream. Add in eggs one by one. I would prefer a crunchy or at least more of a solid type cookie (no bars please). The use of shortening probably began as a wartime substitution. How are you measuring your flour? Certainly cold butter will give the cookies more time to rise before the butter has time to spread the cookie's mass out. On September 01, 2006 at 08:56 PM, Barak (guest) said... Chocolate chip cookies are among my favorite foods, so I found this exploration fascinating. Thermoworks DOT Thanksgiving 2014 Giveaway! I found when living in France that the type 45 was what I should use with my cookies. On December 22, 2016 at 08:17 AM, Dilbert said... one possibility . The ingredients in my adaption are the same as the original. Gradually beat in flour mixture. I’ve always used the original top house recipe, but I like this one better! Engineers make a habit of building off the experimental results of others and baking is no time to be making an exception! That’s it. I just realized the Toll House Cookie Post was done several years ago but perhaps the blogger is still around. Your email address will not be published. That's when I decided that Crisco must have changed their potion. It is the same oven, I will check temp etc. But it was my sister in law that 'perfected' it in my opinion. Expensive? Thank you for that; I'm not alone! Yes unsalted butter is fine. Should I lower temp next time or reduce time? In a separate bowl (just a very small one), mix the baking soda and hot water. I doubt this is the issue as my friend has made the same cookies and hers were thin and chewy. From the first, I ran into problems. Jami, so glad you like the recipes! On November 27, 2010 at 11:07 PM, Michael Chu said... On December 12, 2010 at 07:01 AM, Risha (guest) said... Due to an extraordinarily limited ingredients pool, I've only got baking powder available, not baking soda. When ready to bake, preheat oven to 375 degrees F. Scoop dough into rounded tablespoons and place onto an ungreased baking sheet, leaving approximately 2 inches of space between cookies. This classic chocolate chip cookie recipe is one that has been enjoyed for decades. Add this mixture, plus to salt to the creamed mixture and stir in. When I tried the tollhouse recipe without the mixer, no one wanted to eat them. I am guessing it is in the mix of baking soda and dry acid--the French don't generally use baking soda in their cooking, so you have to look for it in a pharmacy. I do have a gas oven so I tweaked the temp about 10 degrees less and cook time a bit longer. Taste it for is very close to the mexican vanilla sold at W & S .. just a tad bit not as strong. Now, I'd like to be able to roll out the dough and make chocolate chip horse cookies! I believe this made the cookie more fudgy, whether crisp or soft. He was discussing the original cookie recipe, using the recipe from the Nestle Chocolate Morsels bag. The secret is to add extra flour (sometimes a cup extra or more), use salted butter, double or triple the vanilla (I never even measure! :). On March 13, 2008 at 04:35 AM, student (guest) said... Is it possible to substitute vanilla extract with vanilla essence? I freeze the rest in a ziplock and make cookies as we want them, nice and warm! Before the cookies cool, or even right after cooling, the darker cookies will still be soft. (I spray the pan with Pam and wipe it before the dough goes in.) What if I’m using a stand mixer? On November 04, 2007 at 08:54 PM, Desperately searching (guest) said... CookieBaker would you please print your original 6oz recipe. I also like to add a little Blackstrap or Fancy Molasses to add complexity to the taste. Hi!. Butter flavor remains, but cookies are chewier and not flat or crispy. My current partner, takes a huge square almost immediately. I love them that way but have only had them turn out once or twice that way myself. to high-tech for me. Ingredients. On February 05, 2007 at 10:54 AM, an anonymous reader said... Is there a healthy way to make chocolate chip cookies with wheat flour and applesauce? Reviewed by millions of home cooks. Neiman Marcus Cookies come with a fun backstory and a well-deserved reputation. The cookie does not flatten as much as when using butter or a butter/Crisco mix. If it is an issue of protein in the flour, that seems like it might help. I’ve also found that many times the chocolate chips sink to the bottom of the cookie. Thanks for all the post, been interesting to read. This moisture will, as exposure to humidity continues, throw the measurement by mass off more and more. I also used chocolate & peanut butter morsels for a delicious variation. Using Extra Large or Jumbo can throw off your ingredient ratio completely and you can end up with pancakes. I would like to substitute wheat flour for the white flour, but am not sure if I am to use the same quantity. There was 2 and 2/3rds cup of flour, an addition egg for a total of 3, slightly altered sugar instructions: 1 full cup brown sugar, 1/2 cup granulated white sugar. You have to fight with the butter - (firm). I say don't mess with success with my great grandmother's recipes, so I haven't played around with it. By using Cooking For Engineers, you agree to our use of cookies. I have found that not only does the toll-house recipe make the best cookies ever! I just recently made a standard batch of Nestle Toll House cookies substituting a standard 15 oz can of northern white beans for the butter (trying for a lower fat alternative to my favorite dessert). If you're like me, it's sometimes hard to find unsalted butter living out in the middle of nowhere, and/or the price is double from less expensive brands of salted butter. It is not the same recipe that my mother made for me 60 years ago. You don’t have to do anything differently. I had stopped baking when I got married, but recently started again. Problem is my daughter is allergic to eggs. NEED Cookie Recipe for Extra Large Thick Cookies, Using Bread Flour for Chocolate Chip Cookies, 6oz cookie original toll house cookie recipe, Toll House Cookies- Make your own, they are better. I ment to say he added 1/4 of baking powder, and an extrea 1/4 cup of flour. (Non-finicky eaters might not notice the difference.) Since this is "for Engineers," I thought somebody should mention that sugars and flours will pick up moisture from the air --unless you get your flour straight out of the Mill and/or you house is kept at extremely low humidity. I have NO idea why. COLD KITCHEN!) Curry and coconut both work quite well with chocolate on their own, as they are both strong enough flavors to stand up to and compliment the richness of chocolate. I have made 100s of dozens of chocolate chip cookies with her, and have never had a problem...until the 90s. OMG these are AMAZING!!!!! But if they will be eaten after they've reached room temperature, it is better to underbake them a bit, to retain the moistness. Reducing the butter helps prevent the cookie from spreading so flat.
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