Unfortunately, I have not reinvented the wheel (or the chocolate chip cookie), and these delicious morsels were born from the recipe on the back of the Toll House semi-sweet chocolate chip package; with just a few slight adjustments. This classic cookie couldn’t be easier to make, and I haven’t met a single soul who doesn’t love them. This particular batch was thrown together as a gift for my sons teacher. I have all sorts of little treat bags and bakery boxes on hand for those last minute gifts that seem to come up the night before (at midnight). Even a simple batch of chocolate chip cookies can be impressive to the gift recipient if you put some thought into the presentation.
Most craft stores have a good selection of packaging for baked goods. I bought these window-top cake boxes at Michaels (my local craft store), as well as the tissue paper. If you don’t have a large craft store nearby, restaurant supply stores are another great option (but be prepared to buy in bulk!).
As the title of this post suggests, my version of this classic cookie is EXTRA chocolatey. Just the way I like it!
*Instead of regular sized chocolate chips, I used the mini ones for better chocolate distribution. I also threw in the entire bag of mini chocolate chips instead of the recommended 2 cups. I have never understood why anyone would want only 2 cups of chocolate chips in their cookies. I want the maximum chocolate-to-cookie ratio, so the more chips the better!! Another adjustment I made with this batch was to add 1 cup of rolled oats instead of chopped nuts. I like the added texture it gives. Oats are a little smoother than nuts and I feel they better compliment the chocolate chips. Personally, I could do without nuts in most desserts. They’re just too crunchy! I want my dessert to melt in my mouth with little, to no, chewing. The flavors should slowly dissolve into my taste buds. Nuts are simply too much work (and they get stuck in my teeth).