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Are Nestle chocolate chips good for anything besides their chocolate chip cookie recipe?

I grew up with said recipe but after trying some better recipes (the Torres/Leite is my favorite) with better chocolate, I don't know what to do with all the Toll House chips in my pantry. They don't melt like real chocolate (frightening) and I have no idea how to use them up outside of cookies. Any ideas?

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  1. mix them and mini marshmellows in pancake mix for s'more pancakes.

    1. Yes, the world's easiest chocolate frosting. In a saucepan put 1 cup sugar, 1/3 cup milk, and 1/3 cup butter. Bring to a boil and boil for 1 minute by the clock. Remove from burner. Dump in 1 cup chocolate chips and whisk until they are melted. Pour over cake or brownies in pan.

      1. I used to eat them out of the package. You could make a poor man's genache. They will eventually melt. Oh I know. You could make chocolate syrup sorta like Hershey's chocolate syrup. Alton Brown has a recipe out there.

        You could add a few to hot cocoa every time you have some although summer is approaching.

          1. If it's the dark chocolate chips (you'll need butterscotch, too) you can make the rice krispy treats. Still a family favorite. The krispy treats are frosted with the chips. They will melt, you just have to do it carefully.

            1 Reply
            1. re: dfrostnh

              those are one of my guilty pleasures!!! Mmm!

            2. I melt them down and use them as semi-sweet baking chocolate.

              1. we let our kids use them instead of money when they play cards............................

                That said, they are a poor excuse for chocolate, but my 14 year old uses them in muffins.

                1. I'm about to use mine in this recipe for chocolate, caramel matzoh candy. I first made it several years ago and my kids have asked for it every year since then. A nice way to use up any matzoh leftover after passover.

                  http://www.thekitchn.com/thekitchn/sw...

                  3 Replies
                  1. re: Euonymous

                    you mean matzo crack? I made it (and am making it again tomorrow) with Valrhona feves. It's over the top good with a good quality chocolate.

                    1. re: rabaja

                      That's the stuff! I haven't tried it with a good quality chocolate yet, as I don't normally get to eat any. The kids scarf it down in no time at all and haven't ever complained about the Nestle's chips. So I figure, if it's not broken, don't fix it.

                      1. re: Euonymous

                        Similar idea: make cookies for people who don't care. This is what I did with my giant bag of Toll House morsels bought for me (and opened) by a well-meaning relative.

                  2. Stir them into whipping/heavy cream over low heat until melted. Stir in sugar and vanilla to taste. Chill. Whip. Chocolate Mousse.

                    1 Reply
                    1. re: greygarious

                      Good idea. I wonder if it would work with leftover white chocolate chips?

                    2. Mix them into pancake or waffle batter.

                      Add them to bread pudding

                      Use it as part of a graham cracker crust for cheesecake.

                      1. Making candles? Just kidding ( - :

                        1. Sorry if this offends, but how many bags of chips do you have and why do you have them if they offend you? I wouldn't buy food I didn't like. These chips you can't abide could be a real treat to other people. Donate them to a food bank. Then go buy what you want. And be thankful that you can buy what you want.

                          1 Reply
                          1. re: MellieMag

                            This is a good suggestion for any unopened, non-expired, unwanted treat. Our food pantry collects stuff like choc. chips, cake mixes, and cake decorations (dragees, etc.) to give to parents who want to make a birthday cake for their child. They have a special collection box just for this.

                          2. Derby Pie

                            Anitlope has it on his/her list, but it's sort of down in the middle. My tastebuds demand that it get a full reply of its own.

                            Derby Pie is Pecan Pie, but with about a cup of chips spread over the pie crust, then add the rest of the pie. Then baie. Then indulge.

                            6 Replies
                            1. re: shallots

                              I'd just exchange them at the grocery store for something less vile. even if you lost or trashed the receipt.
                              no harm done. Just go see a clerk first. don't u know, go in the store though, put em' back on the shelf and do the exchange yourself ;)

                              1. re: JamesPapa

                                I add about 4-5 chips to my Chili.

                                It gives it a nice complexity.

                                Don't over do it....you do not really want to taste the chocolate.

                                1. re: Mission

                                  I never thought of that. I'll have to try it the next time I make chili...

                                  1. re: cioccolata

                                    i don't know how i'd feel about semisweet in mine, but a little dark cocoa or bittersweet chocolate kicks ass in chili.

                                    1. re: goodhealthgourmet

                                      I have the feeling that after trying this I'll never be able go back (my motto being chocolate can make anything taste better :)). Does the quality of the chocolate really matter? (since as far as I can tell you don't want to add so much that you actually taste it)

                                      1. re: cioccolata

                                        i approach cooking with chocolate the same way i do cooking with wine - doesn't matter if it's a splash or a cup, a few chips or a large chunk...if i wouldn't enjoy it straight/on its own, it's not going into my recipe.

                                        i made that distinction between semisweet and bittersweet (or straight cocoa) because i want to add a pure, earthy, bitter element without the extra sweetness from the sugar in semisweet.

                            2. sounds like you don't want to mess around with melting them, so for using the whole chips (i know i'm repeating some - think of them as my +1 vote):
                              - pancakes or waffles
                              - rice krispy treats
                              - granola/granola bars
                              - cornbread/corn muffins
                              - biscotti
                              - brownies

                              or just fold some into ice cream (or even plain yogurt).

                              1. they melt just fine in a double boiler (or a glass bowl over simmering water) I use them to make frosting, mousse, ganache, etc.

                                1 Reply
                                1. re: ROCKLES

                                  I agree. I've never had any trouble melting them in a double boiler with cream (or even half and half) for a quick and easy ganache. You can even melt them in the microwave if you're careful (check after 30 seconds, stir, another 30 secs, stir, repeat). I agree they are certainly not the best quality chocolate, but they work fine for some things.

                                  Now, white chocolate chips (if you can even call them that) are a totally different beast. I've yelled many an unladylike thing at that semi-melted stupid clumped up mess. guess I'm still a little bitter.. :) I don't use those at all anymore!

                                2. Mine melt easily in a double boiler. I add 1 tbsp. vegetable shortening for every 1 cup of chocolate chips and make dipped fruit, strawberries mostly. The chocolate hardens nicely in the refrigerator and has a great flavor.

                                  1. I microwave them and then dip strawberries in it. But, if you haven't opened the package and don't like them, I'd give them to a shelter/food pantry. They're always in demand.

                                    1. Melt 1/4 cup of them in the microwave, add a tablespoon of super premium vanilla ice cream (trader joes or haagen daz works fine)......continue to microwave, 20 seconds at a time, until boiling and starting to pull away from the sides of the mug as you tilt it. Then cool for a few minutes.

                                      Easy Hot Fudge sauce!

                                      1. Mix confectioner's sugar with ricotta and throw in some chocolate chips or pistachio nuts.

                                        4 Replies
                                        1. re: Cheese Boy

                                          kinda like a quickie cannoli filling without the shell...nice :)

                                          1. re: goodhealthgourmet

                                            GHG and chowser, take that filling and layer it into a génoise cake if you like, then drizzle with your favorite rum (or otherwise) if you are so inclined. Flavored rums work pretty well, but you may prefer the more subtle flavors of say a Grand Marnier or Cointreau instead.

                                            1. re: Cheese Boy

                                              appreciate the tip...though i'm never short on uses for sweetened and/or flavored ricotta ;)

                                          2. re: Cheese Boy

                                            I do that and add strawberries and chocolate chips to it. I mix w/ honey.

                                          3. I used my extra holiday semi-sweet choc chips to make chow's version of Almond Joys:

                                            http://www.chow.com/recipes/11057-alm...

                                            I microwaved the chips about 30 sec. at a time, stirring in between until melted and spooned the chocolate over the top of the coconut/almond bars. Yum!