I am done with the Toll House Chocolate Chip recipe! Like so many other posts, they turn out flat and spread out. Maybe it’s the added water in butter our moms didn’t have. I like butter not Crisco and I like them to have some puffiness. This is how my neighbor makes them and they are always delicious and look perfect. I just took these out of the oven and they are delish! This is her recipe. No white sugar!

That sounds like a cookie “upgrade” version of the classic Toll House Chocolate Chip Cookies—people often tweak it to stop the cookies from going flat.

Here’s a puffed, no-white-sugar-style version similar to what you described:

---

🍪 Puffy Chocolate Chip Cookies (No White Sugar)

🧾 Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 cup brown sugar (packed)
• 2 eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 to 2 cups chocolate chips

---

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C).
2. Cream butter + brown sugar until fluffy (don’t rush this step).
3. Add eggs and vanilla, mix well.
4. In another bowl, mix flour, baking soda, and salt.
5. Slowly combine dry ingredients into wet mixture.
6. Stir in chocolate chips.
7. Chill dough for 30–60 minutes (this helps prevent spreading).
8. Scoop dough into balls and place on baking sheet.
9. Bake 10–12 minutes, until edges are golden but centers look slightly soft.

---

💡 Why your cookies may be flat

• Butter too melted (instead of soft)
• Not enough flour
• No dough chilling
• Oven too warm / weak structure from sugar ratio

---

✔️ Pro tips for puffy cookies:

• Use more brown sugar than white sugar (or none, like this version)
• Chill dough before baking
• Slightly underbake for thicker centers
• Don’t flatten dough balls before baking

---

If you want, I can also give you a bakery-style thick chocolate chip cookie recipe or a crispy edges + soft center version 👍