There's nothing better than a homemade chocolate chip cookie, particularly those of the Toll House variety. However, if I made them all the time, I'd have nothing to talk about on my blog.
Solution: Play with my cookie dough. You can mix in virtually anything—nuts, dried fruit, white chocolate, peanut butter chips—but I wanted something that would still allow chocolate taste to shine brightly. In all of the variations, I used half new ingredient and half semi-sweet chocolate chips.
I'm pretty convinced that any chocolate bar chopped up will make a cookie taste that much more splendid. These combined the nutty-nougat taste of Snickers with classic chocolate-chip taste.
Pretzels added a salty crunch, kind of like that of a nut except that it doesn't steal as much of the stardom of the chocolate.
I used one of those fancy dark chocolate bars with toffee. They were good in the cookies but not different enough from good ole semi-sweet chips to warrant chopping & paying more. I'll save the bar for snacking next time.
How, if at all, do you switch up your cookie recipes?