I made a batch of chocolate chip cookies with the semi-sweet morsels. They were good. My family gobbled them up, but they prefer sweeter chocolate chip cookies. Next time, I might mix them with the milk chocolate morsels. Just so they'll be a little sweeter.

There isn't a rime that I have used Nestle's Semi-Sweet that I have not received raves. The secret: Don't be afraid, try it in different recipes. I've strewn it across the top of icing on cakes and cupcakes. Throw it inside oatmeal cookies. Add it inside brownies just before you put them in the oven. There is no limit! Have fun, be crearive, be daring, but don't ever be without Nestles Semi-Sweet or Chuncky Chips in your baking cabinet!

I love to bake and when I do it is always with Nestle Toll House chips - my husband loves the butterscotch ones when I make a cashew butterscotch bar and my dad loves the white chips in his white chocolate macadamia nut cookies. Chocolate chips are used in many of my cookies and I melt them for drizzle over macaroons and PB cookies.

Nestle's semi sweet choc chips are my absolute favorite to use when I am making my sweet treats. I love to add the mini chips to my pumpkin and banana breads. The regular size chips go into my coco pnut logs, my brownies, my fudge and even in my pancakes. My all time favorite recipe is the Nestle Toll House Cookie. I grew up making these cookies and they are a favorite of my family too. It is one of the recipes that I can make anywhere because the recipe is in my memory.

I've used these chocolate chips since I was 5 years old, my Mom would make chocolate banana bread with them, and it was, and is, my favorite thing. I plan to use these chocolate chips until the day I die. I am disappointed however, I just opened a new bag, with the new packaging, and compared it to the old bag, with the old packaging, and noticed a change in the taste. I wouldn't dare give a bad review for this, but having read the other reviews, it seems others have noticed this too. Hopefully this is not a permanent change, but I wanted to voice that I noticed the change.

I made fudge following last year's successful recipe. As others have mentioned here, this year the Nestle morsels don't seem to melt completely. When adding the morsels, the mixture turned grainy and the chips were very difficult to melt & incorporate. The resulting fudge is very sugary with a poor texture. This was a rather expensive "experiment" and produced a poor product.

Every Christmas I make Toffee Bark. It is a butter brickle bottom with toasted almonds in it. I then lay Nestle Semi Sweet chips on top while it is still hot. Spread out the chocolate with a spoon and sprinkle on more toasted almonds. Everyone in my family waits for it and always expects a tin of it to take home. Once you start eating it you can't stop. Nestle semi sweet chips are the only chips to use for this recipe in my opinion.

Nestles make the best baking chips. I remember my Mother making chocolate cookies in the1950's. How wonderful to come home from school to a glass of milk and Nestles Chocolate Chip cookies. She made these from the recipe on the back of the bag. Now I make these for My Grandchildren. Same recipe on the back of the bag.

This is the time to start purchasing all the ingredients for fudge making. It wouldn't be the holidays without it. My mother started the tradition in the 50's. She passed the torch to me in the 70's. I passed it to my daughter inthe 90's. Our recipes have used the preceding generations recipes with a few ingredient changes. But one ingredient has NEVER changed-it is our "secret" ingredient. NESTLIE Toll House Semi-Sweet Chocolate Morsels is the only chocolate used in our fudge recipes. I'm writing my ingredient list. Guess what's at top of the list?

This is a great recipe using Nestle Toll House Morsels: Chocolate Caranel Truffle Torte: Crust: 1 and 3/4 cup very finely chopped pecans 2/3 cup sugar 1/4 cup melted unsalted butter Stir together, then press into bottom and up sides of 10" pan with removable bottom. Place onto baking sheet. Bake at 350 F for 15 to 18 minutes. Cool completely. Filling: 2 cups heavy whipping cream 16 ounces semi-sweet chocolate chips Heat cream until just to boil. Remove from heat and add morsels, stir until completely melted. Pour into cooled crust, refrigerate for 2 hours, or until set. Caramel Sauce: 3/4 cup sugar 3/4 cup brown sugar 1/2 cup light corn syrup 1/3 cup unsalted butter 2/3 cup heavy whipping cream Heat all ingredients, except cream, to full boil. Cool for 5 minutes, then stir in cream. Garnish: 1 1/3 cup heavy whipping cream, whipped until stiff peaks. Serve with whipped cream and caramel sauce.