I had the same problem of my Toll House cookies spreading too much until a chef friend of mine told me to swap out 1/2 the butter called for with Crisco! Also, to use more brown sugar and less white sugar than called for, and refrigerate the dough. If you do these things you should get a thicker, chewier cookie. Here is the tweeked version of the original Toll House Cookie recipe with the changes I mentioned applied. My batch is in the fridge as I write this...18 hrs and counting! ;o) Toll House Cookies Version 2.0 2 -1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon sea salt ½ C butter (1 stick) plus ½ C plain Crisco 1/4 cup white sugar 1-1/4 cup firmly packed brown sugar 1 teaspoon + a bit more real vanilla 2 eggs 1 (12-ounce) package (2 cups) real semi-sweet chocolate chips (We recommend NESTLE® TOLL HOUSE® Morsels) 1 cup chopped walnuts (optional) Heat oven to 375°F. Combine flour, baking soda and salt in small bowl. Set aside. Combine butter, Crisco, sugar, brown sugar and vanilla at medium speed in large bowl till light & creamy, scraping bowl often. Add eggs one at a time, beating well after each addition. Reduce speed to low; gradually add flour mixture, mixing just till incorporated, after each addition. Overall, mix as little as possible just until blended. Stir in morsels and nuts by hand. Chill dough for 24 hrs. Drop dough by rounded tablespoonful’s onto parchment paper lined cookie sheets. Bake for 8-9 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. Makes about 5 doz. Hope this works for you! Debbie

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