So what was their answer?
It has to do with the temperature of the ingredients, and how the dough is mixed and handled. So how do you overcome this variable? Their answer, "chill the dough until it is very cold". This "allows the fat to stay firm to aid in the shape of the cookie and allows the proteins to relax and the liquid to absorb, giving your cookie better texture and flavor" They also suggest making sure that your cookie sheet is at room temp and not hot or you defeat the purpose.
Ok lets give it a try. I picked up the Toll House Semi-Sweet Chocolate Chips, gathered my ingredients and mixed my dough
Here is a picture from the magazine of a side by side comparison...I guess they know what they are talking about...Yummy Goodness:-)
Happy Cooking Everyone!
Enjoy Your World:-)