This is what I read in the Nestle's VeryBestBaking website:
Avoiding Flat Original Nestlé Toll House Chocolate Chip Cookies -
- For best results, don't omit the nuts, but if you do, then add 1 to 2 T extra flour.
- Soften butter at room temperature just until it yields to light pressure. If softening butter in the microwave oven, microwave one stick of cold butter on defrost (30% power) for 10 to 15 seconds. Check, let stand. If not soft enough, rotate butter and microwave 5 to 10 seconds longer. Butter should soften just until it yields to light pressure.
- When using margarine, do not soften. Use directly from the refrigerator. Use a good grade of margarine; avoid tub and light margarines. Don't overbeat.
- Use ungreased baking sheets.
- Allow baking sheets to cool between each batch; baking sheets may be chilled briefly in refrigerator or freezer to hasten cooling between batches.
- Wipe baking sheets clean of grease between batches, or wash and dry baking sheet.
- Add 1 to 2 T extra flour on humid or rainy days, if desired.
- Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.
- Use large eggs, not extra large.
- Have oven fully preheated at the correct temperature. Check the accuracy of your oven with a mercury oven thermometer. A few degrees can make the difference between a great cookie and an overbaked one.
- Use unsifted all-purpose flour. Most flour today is marked “Presifteds” so there’s no need for sifting.
The mind knows what the heart enjoys.
"I regret that I have but one life to give for my cuisine."