Prize Chocolate Chip Cookies


This is my secret recipe for the cookies that take the blue ribbon in the chocolate chip cookie category of the baking contest at the state fair.  I like them because they remain soft and chewy, are loaded with chocolate and they freeze well.  Let’s not discuss the calorie content, better to not even think about it!

The basic recipe is a Tollhouse cookie from the back of a chocolate chip bag.  I have adapted it to stay moist.  Most chocolate chips (and commercial chocolate candy in general) contain soy lecithin, an emulsifier.  I am very allergic to this soy derivative.  It causes intense itching.  I was lucky to find chunk chocolate in the organic and natural foods aisles of the grocery store that is made without soy.  I had a few left over regular chocolate chips that I threw in as well, hence the mix in the photos.  The chunk chocolate is wonderful in this recipe, making very tasty cookies, indeed!

Prize Chocolate Chip Cookies

1/2 cup butter

1/3 cup oil (I use light olive)                                1 cup white whole wheat flour

1 cup sugar (can replace up to 1/2 Splenda)           1 1/4 cups all purpose flour

1/2 cup brown sugar, packed                               1 teaspoon baking soda

2 eggs                                                             1/2 teaspoon salt

1 teaspoon vanilla                                             12 oz chocolate chips or chunks

Soften butter, cream with sugars and oil, blend well.  Beat in eggs and vanilla.  Sift dry ingredients together, mix into moist ingredients, stir well.  Fold in chocolate.  Cover and refrigerate for at least two hours.  Place golf ball sized lumps of cold dough on ungreased baking sheets, spaced so they have room to spread as they bake.  Place in pre-heated 375F oven for 10 minutes.  The cookies should be just browning at the highest points.  If left too long, the cookies will be crunchy instead of chewy.  Cool for a couple minutes before moving to cooling rack or sheet.  Makes about 2.5-3 dozen cookies, depending on the size.  Store tightly sealed.

There are many secrets to getting these cookies just right including using part oil in the recipe, keeping the dough cold so it doesn’t spread too far during baking, and removing from the oven at the right time. Using butter instead of margarine imparts a fullness of flavor and extra stiffness to the dough.  I make up balls of dough and put them on a plate in the fridge so they will be ready to go on the baking sheets as soon as a batch of cookies are removed to cool.

Beware, people cannot resist these cookies, so make plenty!


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