EVERYTHING CHOCOLATE CHIP COOKIE
I've been making these cookies for 25 years. They are by far the best Chocolate Chip Cookie I know. You cannot mistake them; they are chock full of chocolate, but the crunchy textures of the nuts and granola create an indescribable pleasure. The fruity dates make them succulent, and the dry shredded coconut aerates the overall flavours. The end result is a Chocolate Chip Cookie that hands down, beats the competition. Use the best chocolate possible, and enjoy. Leave me your comments below.
This recipe is known in my house as the Everything Cookie, but it’s original name is "Lori Tayor's "Chocolate Chippers" and is slightly adapted from Paul Prudhomme's Louisiana Kitchen.
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- 1/4 lb (1 stick) (4 ounces/113 grams) unsalted butter, softened
- 3/4 cup , packed, light brown sugar
- 1 egg
- 2 tablespoon pure vanilla extract
- 3/4 cup coarsely chopped dried pitted dates
- 1 cup all-purpose bleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1/2 cup unsweetened shredded coconut
- 1/2 cup crunchy granola cereal
- 3/4 cup coarsely chopped walnuts
- 1 3/4 cups dark chocolate chips
MIS-EN-PLACE FOR THE COOKIE DOUGH
- Measure the butter and brown sugar in the bowl of a stand mixer or a hand mixer.
- In another bowl, combine the egg and vanilla and set aside. Coarsely chop the dates.
- Combine the flour, baking soda, salt and baking powder in a small bowl. Coarsely chop the chocolate or measure the chocolate chips. Combine it with the coconut, granola and walnuts. Set the bowl aside.
- Line a baking sheet with parchment or a baking liner.
MAKING THE COOKIE DOUGH
- Cream the softened butter and brown sugar until smooth. Add the egg and vanilla and beat well. Stir in dates and let the mixture sit for 5 minutes to soften the dates.
- Softening the dates is very important to the overall texture of the cookies. Beat the dates, butter and sugar at high speed for 3 minutes. The colour will lighten and the mixture will become very creamy.
- Stir the flour, baking soda, salt and baking powder into creamed mixture, mixing well. Stir in coconut, granola, walnuts and chocolate chips.
- I prefer to chill the dough at this point. The chilled dough makes for a thicker cookie; however, you can begin to prepare them for baking at this point. Drop the batter by the tablespoon or with a #40 scoop onto a parchment lined or lightly greased cookie sheet, no more than 9 per sheet.
BAKE THE COOKIES
- Bake at 350º until lightly browned, about 10 to 15 minutes. You can choose to bake them to a soft set in the center with browned edges, or wait until the center is firm to the touch.
- With a spatula, immediately remove cookies from cookie sheet and cool on a wire rack.