This week Nestle sent us samples of their new Toll House Mini Toppers – tiny chocolate and white chocolate morsels made especially for sprinkling. They would have been perfect on my Grasshopper Cupcakes, but they were long gone so I tried them out as a topping on Double Chocolate Dream Cookies.
Toll House has quite a few double chocolate cookie recipes on their website. All have varying proportions of cocoa/sugar/ butter etc., but the Double Chocolate Dream recipe was particularly good and very easy to fix. I did jazz mine up by throwing about 20 mini sandwich cookies into the dough, but they’d be great with just the chocolate chips or maybe even some other flavored chips. They baked up nice and thick and the texture of the cookie was a good contrast to the rich smooth chips.
What’s next for the Mini Toppers? I don’t know, but I’m having fun looking for ways to “Shake on the Summer Fun!” (that tagline cracks me up) and am really tempted by those little ice cream cups.
- 2 1/4 cups all-purpose flour, stir and aerate before measuring or weigh out 280 grams
- 1/2 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (double if using unsalted butter)
- 1 cup (2 sticks) salted butter or margarine, softened
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz pkg) semisweet or dark chocolate chips
- Preheat oven to 375° F.
- Whisk together flour, cocoa, baking soda and salt in a small bowl.
- With an electric mixer, beat butter, brown sugar, granulated sugar and vanilla until creamy. Add eggs and beat for about 2 minutes or until light and fluffy. Stir in the flour mixture until well blended, then stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.