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Betsey Johnson
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Chocolate Chip Cookies Only Better
04/08/2016
Baking Tips & Secrets

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?





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