My Friend Geoff’s Perfect Double Chocolate Chip Cookies
I’m not one for calling any recipe “perfect” (unless it has a dramatic sound to it). I think calling any recipe perfect has more to do with an individual’s tastes and preferences. However, my friend Geoff, a novice home cook who loves to make desserts and now has the reputation among the dads of making incredible cakes, brownies and cookies, took “The Perfect Chocolate Chip” and made it better.
The recipe originally comes from a book called Search for the Perfect Chocolate Cookie, the result of a cookie competition in Massachusetts back in 1987 to find the best chocolate chip cookie recipe in America. From over 2,600 recipes sent in to the competition, more than 100 are included in this book.
The chocolate chip cookie recipe Geoff decided to share with me was the Grand Prize winner that he adapted because of his son’s allergy to nuts. The original recipe submitted to the contest was first published by the Junior League of Las Vegas in a book called Winning at the Table.
Because Geoff’s son can’t eat nuts, he just substituted more chocolate chips essentially doubling them up. I’m sure this recipe would be great with the nuts, but after enjoying his version at several family events, I can say this is the best chocolate chip cookie I’ve ever tasted. Here’s the recipe:
|Prep Time: 20 min||Cook Time: 12-13 miin/batch||Total Time: 30 min||Servings: 3 dozen|
1¾ cups flour,
¼ teaspoon baking soda,
1-cup butter - softened,
1-teaspoon vanilla extract,
1 cup granulated sugar,
½ cup dark brown sugar - firmly packed,
1/3 cup unsweetened cocoa,
2 tablespoons milk,
1 cup chopped pecans or walnuts (Geoff substituted 1 extra cup of chocolate chips),
1-cup semisweet chocolate chips
Preheat your oven to 350°F.
Combine the flour and baking soda, set aside.
Using an electric mixer, cream the butter. Add vanilla and both sugars and beat until fluffy. Beat in the egg.
At low speed, beat in cocoa, then milk. With a wooden spoon, mix in dry ingredients just until blended. If using the nuts, stir them in with all the chocolate chips.
Using a teaspoon, measure out rounded teaspoons for each cookie and place them onto a nonstick or foil-lined baking sheet. If you have more than one baking sheet and room in your oven, use them too.
Bake the cookies in the oven for about 12 to 13 minutes. When done, remove and cool slightly before removing them from the baking sheets.
This recipe should make about 3 dozen “perfect” chocolate chip cookies.