Seventy-five years ago, my life was made a little bit sweeter. No, I was not around at the time, but Nestle was. In 1939 they began offering tiny bite-sized pieces of their luscious semi-sweet morsels in ready-to-use packages.
The Nestle Toll House Cookie is my ABSOLUTE. FAVORITE. COOKIE.
I was recently asked what kind of creation would I make in honor of this special occasion – the 75th anniversary. Immediately I thought of a large Nestle Toll House Chocolate Chip Cookie with a creamy layer of sweetened cream cheese, topped with strawberries and drizzled with chocolate sauce. In order to make it, I headed to Walmart to buy my supplies.
Nestle Toll House – Look for the easy-to-find yellow packages.
I started off by making the chocolate sauce. Instead of buying a squeeze bottle of chocolate syrup, I made my own and avoid high fructose corn syrup. I used Nestle Toll House cocoa, sugar, a little bit of salt, and vanilla extract. After I brought the mixture to a low boil, I allowed it to cool and then refrigerated it for a couple of hours so that it could thicken.
The star of the show is Nestle’s chocolate chips. It’s so nice of Nestle to print the recipe on the bags. When I was at the store, I was able to look at the recipe and make sure that I got everything that I needed to make them.
To make the Strawberries & Cream Chocolate Chip Cookie, I made the cookies according to the directions on the package. However, I put the cookie dough on a large baking stone in one large circle. I baked it in my oven for about 23 minutes. (I actually had more dough than stone. When you bake this at home, be sure to leave about 1 1/2 inches of free space around the edge of the baking stone to allow for expansion.)
On top of the cooled cookie I applied a layer of cream cheese that had been whipped with powdered sugar and some vanilla extract. I then washed and cut up about a quart of strawberries. I then placed the strawberries on top of the creamy layer.
To top it off, I drizzled the homemade chocolate sauce that had been made earlier.
- 1/2 cup Nestle Toll House Cocoa
- 1 cup sugar
- 1/8 tsp. salt
- 1/2 cup cold water
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 2 cups (12 oz. package) Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Whisk the cocoa, sugar and salt in a small saucepan. Be sure to break any clumps.
- Add cold water and continue to whisk over medium-high heat. Allow mixture to come to a low boil.
- Remove from heat, add vanilla, and allow to cool. Refrigerate for at least 2 hours. (This will allow the chocolate sauce to thicken.)
- Follow directions on package and spread over large baking stone. Do not cover outer 1 1/2 inch border of stone to allow for expansion of cookie.
- Bake 20 - 25 minutes. Allow cookie to cool.
- Whip cream cheese on high with an electric mixer.
- Add powdered sugar and vanilla extract and whip for 2-3 more minutes.
- Spread cream cheese mixture over cooled cookie. Top with strawberries and drizzle with chocolate sauce.
Happy Anniversary, Nestle Toll House. Thanks for making my life sweeter.