I love the original toll house chocolate chip cookie recipe but over the years of trying different recipes I have come up with some tweaking to that recipe. 

Adjust the brown sugar to white sugar 

    Instead of 3/4 c of both white and brown sugar I do 1 cup brown sugar and 1/2 c white

Light brown sugar has more flavor than white sugar with a touch of molasses flavor.

Brown sugar gives the cookie a more chewy texture

Add a tsp of cream of tartar

This only changes the appearance of the cookie giving them those beautiful cracks and it activates the baking soda

I mix the baking soda with a tsp of hit water before adding it to the batter

It ensures the baking soda is distributed equally

Baking soda is heat activated so doing this gives it a jump start

I find it improves the texture

What are some tricks you have learned to improve your childhood favorites?