Originally posted by JLS
-OR I use all butter...but the key to making the "PERFECT" Toll house cookie is the butter must be softened NOT semi-hard or semi melted. If it is hard the cookies turn into rocks... if it is melted in any way... they over melt in the oven.
JLS - I'll agree with you on this point. I remember melting the butter once as a kid and the cookies turned out very melted.
Mamasue - I noticed your recipie calls for melted butter, but cooled. Maybe the cooling solves this probelem? How "cool" do you let the butter become?
So many recipies, so little time....