EVERYTHING CHOCOLATE CHIP COOKIE
Everything Chocolate Chip Cookies, chock full of chocolate, succulent dates, chewy coconut, nuts and granola beat the competition - hands down. I've been making them for 25 years. You cannot mistake them; they are chock full of chocolate, crunchy nuts and granola. The fruity dates make them succulent, and the dry shredded coconut aerates the overall texture. Everything Chocolate Chip Cookies, hands down, produce piles of smiles. Use the best chocolate possible. 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.
The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.
- Makes 36 cookies
- 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.