These cocoa cookies are studded with NESTLE® TOLL HOUSE® Dark Chocolate Morsels.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
16 mins
total:
31 mins
Servings:
12
Yield:
12 cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Line baking sheets with parchment paper or lightly grease.

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  • Melt 2/3 cup morsels in microwave-safe bowl on Medium-high (70%) power for 30 seconds; Stir. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.

  • Sift flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.

  • Bake for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.

Nutrition Facts

286 calories; protein 2.9g; carbohydrates 27.2g; fat 16.8g; cholesterol 35.8mg; sodium 265.3mg. Full Nutrition
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Reviews (96)

Most helpful positive review

Rating: 5 stars
12/15/2011
I made one change and that was using a whole bag of chocolate chips IN ADDITION to the 2/3 of a cup that was melted. I did not bake these in 1/4 cup mounds, I used my cookie dough scoop (overfilled, not level) to make level smaller cookies. Even though they were smaller, the flavor was not lost in any way. We absolutely loved these cookies, especially right out of the oven. Out of the whole batch, only a handful remain. NOTE: If you make them smaller as I did, I did bake mine at 350* for ten minutes. Read More
(55)

Most helpful critical review

Rating: 1 stars
07/16/2011
WWWhay too salty. suggest unsalted butter and no added salt Read More
(8)
Rating: 5 stars
12/15/2011
I made one change and that was using a whole bag of chocolate chips IN ADDITION to the 2/3 of a cup that was melted. I did not bake these in 1/4 cup mounds, I used my cookie dough scoop (overfilled, not level) to make level smaller cookies. Even though they were smaller, the flavor was not lost in any way. We absolutely loved these cookies, especially right out of the oven. Out of the whole batch, only a handful remain. NOTE: If you make them smaller as I did, I did bake mine at 350* for ten minutes. Read More
(55)
Rating: 5 stars
12/10/2011
My new FAVORITE! I followed this recipe exactly but I will say I hestitated a couple of times. I tasted the batter and it did taste too salty but not after it was baked. Also, I hesitated to make them with a quarter cup measure. I thought surely they would be too big. Wrong again. Perfect! I am a chocoholic and I loved these!! I am going to make these again and add peanut butter chips, and another batch with mint chips. They are a nice size cookie to wrap for a bake sale. This recipe is going to get a lot of use at my house. Thanks Nestle Toll House! Read More
(28)
Rating: 5 stars
12/18/2012
Chocolate Heaven - I just couldn't think of two better words to describe these cookies! They're so chocolately and so chewy these are sure to be a favorite. These cookies stay soft for days - that is if they last that long! This recipe is perfect so if you're new to making cookies follow this recipe exactly and you'll come out with perfect cookies that taste incredible. I let the dough chill for a bit in the fridge and baked them on parchment paper. Be sure to have plenty of milk on hand 'cause your gonna need it for these chocolate treats! Read More
(18)
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Rating: 5 stars
12/15/2011
I LOVE these cookies! Love the dark chocolate taste, love that they are delicate, rich and oh so chocolately. They remind me of a molten lava cake when fresh out of the oven. Slightly crisp on the outside and warm and gooey on the in. I pulled mine out when the tops started crackling up (about 13 minutes but I made my cookies a tad bit smaller than noted here. I got 24 palm sized baked cookies). They are soft and don't seem cooked enough but they will set up. Let sit on the cookie sheet a couple minutes before pulling them off to finish cooling on a rack. I don't feel they need more chips but I will add chopped walnuts to the next batch because I love a chocolate and walnut combination. If you follow the recipe as written you should enjoy these amazing wonderful cookies. Read More
(12)
Rating: 4 stars
12/08/2011
Delicious! The only thing preventing this from getting 4 stars is that there were not enough chips. I tossed in some cinnamon chips so this had a mexican chocolate taste. I also cut back on the salt to 1/2 t. Read More
(10)
Rating: 4 stars
12/19/2011
They were good but a little too cakey and not enough chips. I will add butter, bake less and add more chips next time. Read More
(9)
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Rating: 5 stars
12/21/2011
Very yummy cookie! I used unsalted butter over saltiness concerns expressed in other reviews. Read More
(9)
Rating: 5 stars
12/04/2011
These are really good. I am not normally a huge fan of dark chocolate, but they really good. They remind me of the brownies on the edges of the pan with a little crunch. Only with the cookies you get more of that crunch. Yum! Just a note, the batter is very stiff - this recipe only makes 12 but I wouldn't recommend doubling it. Just make two separate batches. Read More
(8)
Rating: 5 stars
12/22/2011
This cookie turned out great! I made them as stated and they were very good. Read More
(8)
Rating: 1 stars
07/16/2011
WWWhay too salty. suggest unsalted butter and no added salt Read More
(8)