Chewey Chocolate Chip Cookies

I’m too lazy tonight to type the entire set of instructions, but the ingredients feature all the usual suspects, as well as some light corn syrup and white vinegar. Other than that it seems pretty standard with mixing method and baking directions.

So, this:

Produced this:

The verdict:
These are good. But they’re still harder than I want and not soft and poofy. They hardened up even more after the first day. They are better than the Toll House version, but I’ve got to keep looking. Bummer.

Other testers’ verdicts: Who knows, they scarfed them down so fast. Of course, these were also a bunch of single guys, so any homemade dessert would most likely have been greeted in the same fashion.


Toll House Crumbcake

Yes, this is a Nestle recipe. I tried it because:

  • I had all the ingredients
  • It had chocolate

What more is there? Super easy too, which is always nice.


  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter or margarine, softened (Of course I used butter. Der.)
  • 1/2 cup chopped nuts
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided,


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter or margarine, softened (again, of course I used butter.)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream


Preheat oven to 350° F.

Grease 13 x 9-inch baking pan.

For topping:
Combine brown sugar, flour and butter in small bowl with pastry blender or two knives until mixture is crumbly. Stir in nuts and 1/2 cup morsels.

For cake:
Combine flour, baking powder, baking soda and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture alternately with sour cream. Fold in remaining morsels. Spread into prepared baking pan; sprinkle with topping.

Bake 25 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

I forgot to take pictures while making this, but did manage to take one before it went into the oven:


The verdict? This was FANTASTIC. Very moist, and the mini chips gave a great distribution of chocolaty goodness throughout each bite. It was good fresh from the oven, and it stayed good for as long as it lasted. Which was shamefully short considering how few people were enjoying it.

Rob’s verdict: Not bad. And for a non-chocolate fan, that’s high praise.

Jennifer’s verdict: I think I need some more before giving my verdict. Seriously, give me some more of that stuff before I have to hurt you. Or something like that. I may have paraphrased.