What’s better than a chocolate chip cookie? How about a Chocolate Chip Cookie with three different chocolates in them? Nesquik Chocolate Chip cookies are made with two types of chocolate and chocolate chips. They are soft, moist, melt-in-your-mouth cookies.
Disclosure: Some of the links in this post are affiliate links. If you click these links and make a purchase we may earn a commission. Keep in mind that we link these companies and their products because of their quality, not because of the commission we may receive from purchases.
Chocolate chip cookies are a family favourite in our house. I know it is one of my most requested recipes. I have even had people offer to pay me to make a batch for them.
But after a while, I started looking for something new, something different than just a chocolate chip cookie. And that is where this recipe came from.
These cookies have a secret ingredient in them that I didn’t even tell my family about.
How Do You Make Different Chocolate Chip Cookies?
Chocolate Chip Cookies are a type of cookie that can be changed up so easily. Every batch can be different by changing the flavour of the chips or by using a different sugar.
There is one ingredient in this recipe that makes it different. Something I never thought I would put in a cookie or any baked good for that matter. Chocolate Milk Syrup!
Yes, that syrup that you put in milk. The one my kids are always asking for that I rarely ever buy. The one I only use in milkshakes as a treat for the family. Nesquik Chocolate Syrup.
How To Make Cookies The Same Size
When it comes to baking cookies, having even-sized cookies makes is best.
In order to get my cookies to be the same size, I use a cookie scoop. An ice cream scoop also works the same way. A medium-sized cookie scoop makes the best size and is the most commonly used. A larger scoop is good for bake-sale cookies. And a small scoop makes the perfect size for little hands or for decorating cakes and cupcakes.
Tips for Making Nesquik Chocolate Chip Cookies
When making these cookies, a hand mixer works best for mixing the dough. If you want to use a stand mixer, it will work as well but make sure you don’t over-mix the dough. An over-mixed dough will cause the cookies to spread and you will have a crisp cookie as a result.
Chilling the dough is a must for the best results. The longer the dough is chilled, the softer the cookies will be. Without chilling the dough will spread and you will end up with a cookie that is more like a crepe.
The recipe calls for both shortening and butter. This is not a typo. After testing different methods, the combination of the two produced the best results.
When it comes to chocolate chips, whatever you have on hand will work. I made these cookies with semi-sweet chocolate, dark chocolate, white chocolate chips, and milk chocolate chips. All flavours worked well with each one providing a little different flavour. So go ahead and use whatever you have on hand or whatever your preference is.
Credit To My Daughter
I have to give my daughter credit for this one. Without knowing, she gave me the idea.
I was baking these cookies all week, trying to get the recipe right, but something was missing. And I am not one to give up on a recipe. I kept trying different sugars and butter/shortening combinations.
Then while I was making a batch, my daughter came in to make some chocolate milk. As often happens with teenagers, she didn’t put the chocolate syrup away when she was done with it. She left it right there on the counter beside all my baking ingredients.
Since the bottle was in my way, I noticed it and grabbed it to put it back in the cupboard when the idea hit. What if this is what is missing? What if it just needs more chocolate?
It worked. I made three more batches of these cookies and everyone agreed these cookies were great. They just needed more chocolate. And the syrup provided just enough liquid to make the cookie moist and chewy.
Other Cookie Recipes To Check Out
Nesquik Chocolate Chip Cookies
- ⅔ cup shortening
- 2 Tbsp butter, softened
- 1½ cups white sugar
- 1 egg
- 2 Tbsp Nesquik chocolate syrup
- 1 tsp vanilla extract
- 1½ cups all purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ tsp baking soda
- 1 cup chocolate chips
- Using an electric mixer, cream shortening, butter and white sugar together until light and fluffy.
- Beat in egg, chocolate syrup and vanilla extract. Set aside.
- In a separate bowl, whisk together flour, cocoa powder and baking soda.
- Add flour mixture to sugar mixture and beat on low speed until flour is just blended in.
- Fold in chocolate chips.
- Cover bowl and refrigerate for minimum 2 hours or up to 12 hours.
- Remove dough from fridge after chilling and allow to rest at room temperature for 5 minutes before handling.
- Meanwhile, preheat oven to 350°F and line cookie sheets with parchment paper.
- Scoop cookie dough onto prepared cookie sheets, making scoops as even as possible. (you should have 24 evenly sized spoonfuls)
- Bake in preheated oven for 10-12 minutes. Cookies should still be glossy in the centre, they will continue cooking on the cookie sheet while cooling.
- Cool for 5 minutes on cookie sheet before transferring to a cooling rack.
- Store cookies in an airtight container for up to 5 days.