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I made chocolate chip cookies last night (I shouldn't have -- but they were

the Toll House recipe!!) and I always think about my aunt when I make

chocolate chip cookies because she always made them with me when I was

little. She always said to double the brown sugar and leave out the white

sugar -- that makes them better. I think that's what makes Toll House

cookies better than the kind that you find in most grocery store bakeries,

the brown sugar. I brought them to work a couple of weeks ago and everybody

was acting surprised that they were so good. :)

 

I had to call my aunt and remind her about the brown sugar in chocolate chip

cookies, too -- she got a kick out of hearing that I remembered that little

trick! :)

 

Audrey S.

 

 

 

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That is a good tip. I'll remember that one! We use the Nestle Toll House

Chocolate chip cookie recipe to make pecan sandies. We use the amount of

chopped pecans to equal the total amount of chocolate chips and pecans in the

orginal recipe and leave out the chocolate chips. They are delicious.

 

Judy

-

Audrey Snyder

Tuesday, July 21, 2009 9:42 PM

Brown sugar

 

 

I made chocolate chip cookies last night (I shouldn't have -- but they were

the Toll House recipe!!) and I always think about my aunt when I make

chocolate chip cookies because she always made them with me when I was

little. She always said to double the brown sugar and leave out the white

sugar -- that makes them better. I think that's what makes Toll House

cookies better than the kind that you find in most grocery store bakeries,

the brown sugar. I brought them to work a couple of weeks ago and everybody

was acting surprised that they were so good. :)

 

I had to call my aunt and remind her about the brown sugar in chocolate chip

cookies, too -- she got a kick out of hearing that I remembered that little

trick! :)

 

Audrey S.

 

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