These are made with part bread flour and part cake flour. For some reason, they come out blonde looking (versus dark caramel), have dense chewy centers and a nice crisp crunch somewhat like a Chinese restaurant almond cookie. They are also the sort of cookie that a diner would serve or you would find at the cash in a big cookie jar at a family style restaurant. This is a great kid cookie and a nice change from too-ooey, gooey chocolate chip cookies. Yet, they are definitely Tollhouse enough for anyone to enjoy. These take a few hours of chill time or overnight is ideal.
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Hi there, fellow home and pro baker and fan of great recipes….