Holiday Chocolate Chip Cookies

In October I first laid eyes on the Nestle's Toll House Limited Edition Holiday Chocolate Morsels...and I instantly grabbed two bags.  Like so many other products, the size was now 10 ounces instead of 12 ounces.  I've been thinking about what I wanted to do with these ever since.  My family does love the Toll House cookies....but we like LOTS of chips in those cookies...and they have to be chewy, not crisp.  So, I elected to stick close to the original Toll House recipe but to  make it 1 1/2 times the amount listed on the bag and use both bags of chips.  They are red, green, and semi-sweet chocolate.

You might remember my insanity last Spring in searching for pastel colored morsels...finally ending up making my own.  Whew, that was labor intensive.  My heart jumped when I saw these this year.  They certainly were not in the Wal-mart last year (at least that I saw), so I'm thinking they must have read my blog (ROFL!!!) wherein I wondered why the heck no one was marketing colored baking chips?   I've seen the swirled chips before, and the mint chips - but never this particular package.

Here's the recipe I came up with (including my frequent addition of cinnamon to things with chocolate).

Holiday Chocolate Chip Cookies
Adapted from Nestle's Toll House Cookie Recipe
(click here for printable recipe)

Ingredients:

3 1/2 cups unbleached AP flour
1 1/2 tsp. baking soda
1 tsp fine sea salt (I have found Kosher salt is not as good in these cookies - I end up with salty bites here and there)
1 tsp. ground cinnamon

3 sticks (1 1/2 cups) butter - softened
1 cup granulated white sugar
1 1/4 cup packed light brown sugar
2 tsp. pure vanilla extract
3 large eggs (room temperature)

2 ten-ounce packages Nestle's Holiday Morsels

Method:

In separate mixing bowl (or 5 cup measuring cup) combine the dry ingredients (flour, soda, salt, and cinnamon) - whisk to incorporate - set aside.

In bowl of a stand mixer, whip softened butter and both sugars until fluffy.  Add eggs, one at a time, mixing after each addition, and finally the vanilla extract.  Mix until combined thoroughly.  Scrape bowl.

Add the dry ingredients, mixer on low, about 1/3 of the amount per addition.  Scrape bowl between additions if needed.  Definitely scrape all the way to the bottom at the completion of this step.

Add the first package of morsels and mix a couple of rounds on low.  Remove the beater and hand mix the second package of morsels so they don't get broken up.  Use a very sturdy spoon to do this - I broke a large spatula with a plastic handle trying to mix this amount of dough.  Moved to an industrial size metal mixing spoon!  Now is the time to add pecans or walnuts if you like nuts in your cookies... we prefer nut-free except for my husband.  (I make him special ones from time to time)

I have scooped them all up with a medium-sized cookie scoop and have them freezing on a couple of trays.  I scooped out 63 cookie dough balls with this recipe.  Once they are frozen firmly, I will store them in Ziploc bags in the freezer for baking as Christmas time draws near.

I like to get ahead of the game, and when I do this, not a soul knows that I wasn't in the kitchen mixing up a batch of cookies that morning (well, except for you guys).  It really cuts down on the overwhelm that occurs that last week before December 25th!

When it is time to bake, preheat your oven to 350 degrees Fahrenheit, place cookies, directly from freezer bag, at least two inches apart on a parchment or Silpat covered baking sheet.  (no need for them to thaw - just pop them right in the oven)  Bake for 11 to 14 minutes and allow to cool on a rack before moving to serving tray. 

Obviously I had to bake off a few to ensure they were not poison.  I think they taste and look quite delicious!  This will be a colorful and tasty addition to your holiday platters of cookies!

I baked six and tasted one...yummy...and you-know-who will
be happy to be a taste tester as well... "ohhhh Ian...guess
what I have for youuuuu!"

Bon Appetit, Y'all!!!

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