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Old 11-19-2011, 10:07 PM
 
Location: Vermont
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I adapt the recipe on the package. Use 1/2 stick less butter, and a bit more flour. They come out cakier, less melty, which is how I like them.

Ii don't quite know what "biscuity" is.
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Old 11-20-2011, 06:03 PM
 
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I love the meltiness of the chocolate and so I take them out of the oven early, while the center is still very soft.
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Old 11-20-2011, 06:11 PM
 
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Default Cookie Stuffed Brownies

Here is a little something different that I do with Tollhouse cookie dough.



Cookie Stuffed Brownies

Grease two 9 x 9 baking pans.

Prepare a batch of your favorite brownie batter. Prepare a batch of Tollhouse cookie dough.

Place brownie batter in baking pans. Then drop cookie dough by tablespoonfuls into the brownie batter. Bake at 350 degrees until brownies are done. Do not overbake so that brownies will be chewy and not dry. Cool before cutting into squares.

The brownie batter will bake around the cookie dough, so that the brownies will be "stuffed" with the Tollhouse cookies.
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Old 12-02-2011, 08:41 AM
 
Location: Raleigh, NC
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I grew up down the road from the actual Tollhouse...so I grew up on these cookies.

You cannot go wrong with the recipe on the back of the morsels. I don't think i've ever used any other chocolate chip cookie recipe.
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Old 12-11-2011, 09:02 AM
Status: "Stranger than Fiction" (set 13 days ago)
 
8,534 posts, read 10,761,844 times
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I add more walnuts in mine and a bit less flour. In the desert seems I use less flour w/ everything--all recipes come out drier if I don't. Sometimes I add a bit of coconut too. Taste really good with that.
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Old 12-11-2011, 09:31 AM
 
Location: Everywhere and Nowhere
14,131 posts, read 27,007,803 times
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I have a signed copy of the original tollhouse cookbook and the recipe in there differs slightly from the one on the back of the bag. My in-house baker tells me the additional baking powder and water in the cookbook version make a crisper cookie.
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