Melting Directions: Microwave 1 cups morsels in an uncovered, microwave safe bowl on high power for 45 seconds; Stir. Microwaves vary. If needed, heat at additional 10-15 second intervals, stirring vigorously after each interval until melted. Chocolate Espresso Chip Cookies: 1-1/2 cups all-purpose flour, 3/4 cup Nestle’ Toll House Baking Cocoa. 1/2 tsp. salt, 3/4 tsp. baking soda, 1 cup Nestle Toll House Semi-Sweet Morsels. 3/4 cup (1-1/2 sticks) butter, 2 1/4 cups granulated sugar, 3 large eggs,1 tsp. vanilla, 1 2/3 cups (9oz. pkg.) Nestle Toll House Espresso Morsels. Preheat oven to 325 degrees F. Melt butter and Semi-Sweet Morsels over medium heat using a double boiler. Cool to room temperature. Combine flour, cocoa powder, salt, and baking soda in a small bowl. Beat sugar, eggs, and vanilla extract in large mixer bowl until well combined. Add chocolate mixture slowly to egg mixture and combine. Add flour mixture and mix thoroughly. Stir in Espresso Morsels. Drop onto ungreased baking sheets by rounded tablespoon Bake 8-10 minutes or until edges are firm, but center is still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen cookies. For high altitude baking: increase flour to 1-2/3 cups. Add 2 tsp. Water with flour and reduce granulated sugar to 2 cups. Bake for 7 to 9 minutes. Quality Tip: Store morsels in a cool, dry place (60-70 degrees F). Heat and humidity can cause a whitish appearance on morsels that disappears when melted. This is a natural reaction called bloom, and flavor & quality aren’t affected.
