Published: May 14, 2008 11:01 am            

Chip, chip hooray! for Chocolate Chip Day

By Family Features



Can you imagine life without chocolate chips? The inspiration of so many dreamy desserts, these semi-sweet morsels are sweetly commemorated on May 15, Chocolate Chip Day.

Take a sweet page from history and celebrate the all-American chocolate baking classic and the creative baker behind the chip. When Ruth Wakefield, an accomplished home baker and Toll House Inn owner, added chopped Nestle chocolate bars to her butter cookies, a classic cookie — and the Nestlé Toll House morsel — were born. In the 1930s, when Wakefield agreed to let Nestlé print her Toll House Cookie recipe on its bars of chocolate, Nestlé offered to supply Wakefield with all the chocolate she wanted for baking for the rest of her life.

How’s that for a sweet deal: a supply of chocolate for life! That’s one of the whimsical bits of the history of the chocolate morsels which are used daily in kitchens across America and across the globe.

Enjoy the fascinating history of the birth of the chocolate chip, the Toll House Inn, and tips and delectable recipes for using this all-American chip off the chocolate block at www.VeryBest Baking.com.



Recipes

Original Chocolate Chip Cookies



Makes 5 dozen cookies



Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Directions

Preheat oven to 375 degrees Fahrenheit.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan cookie variation: Grease 15- x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Fast tip: To save time and still keep the delicious flavor, use Nestlé Toll House Tub Cookie Dough, or chocolate chip pre-scored cookie dough — simply break apart and bake.



Chocolate Chip Pie



Makes 8 servings



Ingredients

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*

2 large eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Sweetened whipped cream or ice cream (optional)



Directions

Preheat oven to 325 degrees Fahrenheit.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

*Note: If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.



Delicious Dilemma



Makes 2 dozen servings



Ingredients

1 package (16.5 ounces) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough

1/2 cup seedless red raspberry jam

1 cup (6 ounces) Nestlé Toll House Premier White Morsels, divided

1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels, divided

1 package (8 ounces) cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup slivered almonds



Directions

Preheat oven to 325 degrees Fahrenheit. Grease 13- x 9-inch baking pan.

Place bar dough in prepared baking pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and one inch up side of pan.

Stir raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup white morsels and 2/3 cup mini morsels over the jam.

Beat cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top with remaining 1/3 cup morsels and almonds.

Bake for 35 to 40 minutes or until sides are golden brown and center is set. Cool completely in pan on wire rack. Refrigerate for at least 2 hours. Cut into bars.



Snow-Capped Cinnamon Hot Cocoa



Makes 4 servings



Ingredients

4 cups 2 percent milk

1 cup Nestlé Nesquik Chocolate Flavor Syrup

1 teaspoon ground cinnamon

1/4 cup sweetened whipped cream

1 tablespoon Nestlé Toll House Semi-Sweet Chocolate Mini Morsels



Directions

Combine milk and chocolate flavor syrup in medium saucepan. Heat over medium heat, stirring occasionally, until hot (do not boil). Remove from heat; stir in cinnamon. Pour into 4 large mugs. Top with whipped cream and morsels.

        

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