In browsing my favorite aisle in the grocery store recently (the baking aisle!), I found that Nestle now has dark chocolate morsels. I had to get a couple bags right then. The chips are a little bigger than their semi sweet morsels. I like them! It’s nice to have other options than just milk chocolate and semi sweet.
I decided the best way to try them was with the Original Nestle Toll House Chocolate Chip Cookies Recipe. The recipe for the dark chocolate chips is the same as the original recipe. I wanted to try their recommendations for high altitude baking (since here in Utah where we live, we pretty much are up high and I’ve wondered with some of the things I’ve baked here if using high altitude directions would help. While the original chocolate chip cookie is not my usual recipe of choice, I did like the results I got with these better by using the high altitude directions and the new dark chocolate morsels. I followed the directions on the back of the bag of morsels exactly! I’m always so proud of myself when I do that. ;)
Well, let me clarify—the recipe just says butter (it doesn’t specify salted or unsalted). I used unsalted butter and added a little extra salt than the recipe called for. When I made the cookie dough, I then had to leave the house for a little while, so the dough chilled in the fridge for about an hour. That’s the only difference in the written recipe.
The cookies are good. Taylor had a playdate the day I made these and I sent his friend home with a big plateful.
I’d like to thank Ruth Wakefield for making the best little mistake ever and inventing chocolate chip cookies from her Toll House Inn. She was making cookies one day and had run out of baking chocolate, so she put some chocolate chips in the cookies thinking they’d melt into the cookie dough while baking and be chocolate cookies. They stayed in their little morsel shape and chocolate chip cookies were born. One of my favorite delights in life!
