Recipe: Nestle's Tips for Avoiding Flat Original Nestle Toll House Chocolate Chip Cookies

All of the tips below are copied directly from the Nestle morsel website. I know from experience that they work. Probably the most helpful one is the use of part butter for flavor, and part shortening for texture.

AVOIDING FLAT ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES

- Use unsifted all-purpose flour. Most flour today is marked "Presifteds" so there's no need for sifting."

- For best results, don't omit the nuts, but if you do, then add 1 to 2 tablespoons extra flour.

- Add 1 to 2 tablespoons extra flour on humid or rainy days, if desired.

- Use large eggs, not extra large.

- Soften butter at room temperature just until it yields to light pressure. If softening butter in the microwave oven, microwave one stick of cold butter on defrost (30% power) for 10 to 15 seconds. Check, let stand. If not soft enough, rotate butter and microwave 5 to 10 seconds longer. Butter should soften just until it yields to light pressure. When using margarine, do not soften. Use directly from the refrigerator. Use a good grade of margarine; avoid tub and light margarine.

- Don't overbeat.

- Have oven fully preheated at the correct temperature. Check the accuracy of your oven with a mercury oven thermometer. A few degrees can make the difference between a great cookie and an overbaked one.

- Use ungreased baking sheets.

- Allow baking sheets to cool between each batch; baking sheets may be chilled briefly in refrigerator or freezer to hasten cooling between batches.

- Wipe baking sheets clean of grease between batches, or wash and dry baking sheet.

- Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.

And this:
"To Make puffier Nestle Toll House Chocolate Chip Cookies - reduce butter to 1/2 cup and add 1/2 cup solid vegetable shortening."