A definite improvement over the original tollhouse recipe. This recipe yields cookies that are softer, thicker and chewier, by reducing the egg whites to 1, and using more brown sugar than regular granulated sugar. While the ingredient lists are very similar, the techniques of browning the butter and letting the melted butter dissolve the sugar really pays dividends, and only requires an extra 15 minutes. (plus the butter is already melted, so it’s effortless to mix). The final technique improvement makes larger cookies, favorably changing the surface area-to-volume ratio.
Cost: $3.50 for 16 large cookies.
How much work? Low.
How big of a mess? Small/Medium.
Start time 4:20 PM. Snack time 5:20 PM.