I’m doing pretty well with getting free stuff through word of mouth marketing and was very excited to get a free bag of Nestle Tollhouse DelightFulls in exchange for a review. This freebie came through BzzAgent, which is quickly becoming one of my favorite word of mouth marketing sites.
To make it even better, I got the ones filled with peanut butter! They also have mint, cherry and caramel filled chocolate chips. I love having this option as an alternative to solid peanut butter chips. Who doesn’t love the combination of chocolate and peanut butter? The only problem was that they shipped them all the way to South Florida when we still have 90 degree days. The rest of the country may experience Fall, but we do not. This is what my chocolate chips looked like when I opened the bag.
I was able to find one morsel and take a bite out of it. Pretty tasty!
I decided to find a way to salvage these chocolate chips so I modified a recipe to make my own version of chocolate cookies. The secret is to melt some delicious chocolate chips in the batter and this was a great way to use up my chips that were already semi melted. The dark batter even allowed me to sneak in a cup of spinach in order to make these a little healthier for Robert.
You’d never know they have spinach in them would you?
Even Tom couldn’t keep his hands off these cookies. I swear, you can’t even taste the spinach. Of course, you don’t have to add the spinach. Just omit that ingredient and you’ll have regular chocolate cookies. You could even add whole chocolate chips for a little extra chocolate (not that it needs it).
Here is the recipe if you find yourself with some melted chocolate chips too!
Serving size: 1
- 8 ounces chocolate chips
- 4 tbsp. butter or coconut oil
- ⅔ C. flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 eggs
- ¾ C. packed brown sugar
- 1 C. spinach
- 2 tbsp. cocoa powder
- 1 tbsp. vanilla extract
- Preheat oven to 350 degrees
- Melt chocolate in the microwave, 30 seconds at a time and stirring in between each one. Do not over melt.
- Whisk together dry ingredients in one bowl
- If using spinach, mix the eggs and spinach in a good processor or blender
- Beat eggs with vanilla
- Add chocolate to egg mixture and stir until combined
- Mix in dry ingredients
- Let batter stand until it is not too runny. You want it to be more like a cookie batter than a cake batter. If the chocolate is too hot it will be too runny. You may want to refrigerate for a couple minutes (no longer) to make it happen faster.
- Drop tablespoons of dough onto greased cookie sheets and cook 12-15 minutes or until crackly.
- Cool cookies on baking sheet for a few minutes and then transfer to a cooling rack.
Don’t let melted chocolate chips ruin your cookie baking experience! If you don’t like this recipe, just use Pinterest to find another one that calls for melted chocolate chips. I’m sure there are tons out there!
Overall, I love these DelightFulls. I wish I’d had the chance to try them the correct way! I guess this is an excuse to pick some up next time I see them. I sent a few of them to work with Tom along with some coupons for the DelightFulls.
What are your favorite chocolate chips?