This is based on a recipe straight off the Nestle Toll House chocolate chips. I was very worried when they quit printing it on the bag because they are awesome. There are other variations that use cocoa powder, but the extra richness from the melted chips lends a chewiness that can’t be beat. I made a few changes and have dreams of other variations like adding espresso powder or subbing nutella for the melted chocolate. I’ve made these with walnuts, white chips, and as is. The crisp edges and chewy center are everything I look for in a cookie. Oh yes, and chocolate.
Here’s how I make a Nutella-like version of these double chocolate cookies:
1 1/2 C chopped Hazelnuts–you’re supposed to toast them and remove the skins by rubbing the hazelnuts together in a towel. The skins are bitter but I was lazy this time and I can tell. I also chopped them in a food processor to be lazy and this is dangerous because you could end up with nut butter.
Melted Chocolate–microwave it, man! The stove is risky for chocolate melting and you have to stand there the whole time. 2 minutes on high, stir, 2 more minutes on high and it’s smooth.
Baking stone–a properly seasoned baking stone (as in bake a lot of fatty/greasy things on it for years and it becomes seasoned like cast iron) is the secret to amazing cookies. They come out the same color on the bottom and top. I have really nice cookie sheets and always go for the heavy stone instead.
Cookie Scoop–saves messy fingers. I used to use a tablespoon and squish it off with my finger. Trust me, the cookie scoop is way more efficient and the cookie size is consistent.
Freeze half! Cookies anytime.
Ultimate Chocolate Chocolate Chip Cookies
Preparation – 10 min | Cooking – 10 min | Cooling Time – 15 min cooling | Yields – 48 cookies (4 dozen)
- 4 cups (two 12-oz. pkgs.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
PREHEAT oven to 375° F.
MELT 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.
COMBINE flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 cups morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.