Now I don’t know if I did something wrong, but my cookie dough was more like cake batter than Toll House slice-and-bake. The picture doesn't capture the true runnyness (sp) of the mix, but take my word for it, it almost oozed.
The cookies spread like crazy during baking, and at the suggested 12 minute baking time they came out a little crisp and singed around the edges. For the second batch I chilled the dough till it hardened and only baked them for 10 minutes.
They came out perfect. Nice domed cookies with very little spreading, crunchy outside with soft, chewy middle. Perfection.
Again, many thanks Caroline and Claire, and you too Dorie!
