Everything Chocolate Chip Cookies

Everything Chocolate Chip Cookies

November 23, 2016

I’ve been making Everything Chocolate Chip Cookies 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 its original name is “Lori Tayor’s “Chocolate Chippers” and is slightly adapted from Paul Prudhomme’s Louisiana Kitchen.

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Makes 36 cookies

Instructions

Mise en Place for the Cookie Dough

Butter and sugar in the bowl of a stand mixer.
Butter and sugar in the bowl of a stand mixer.
  • In another bowl, combine the egg and vanilla and set aside. Coarsely chop the dates.
Coarsely chopped dates.
Coarsely chopped 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

  • If baking right away, preheat the oven to 350F.
  • 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.
The batter with the softening dates.
The batter with the softening 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.
The cookie dough after the dates have softened and the dough has been whipped and fluffy.
The cookie dough after the dates have softened and the dough has been whipped and fluffy.
  • 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.
Measure your cookie dough with a scoop to get them all the same size.
Measure your cookie dough with a scoop to get them all the same size.

Bake the Cookies

  • Bake at 350F 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.
The cookies just out of the oven.
The cookies just out of the oven.
  • With a spatula, immediately remove cookies from cookie sheet and cool on a wire rack.
Cooling on the rack and disappearing one by one.
Cooling on the rack and disappearing one by one.

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