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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Ingredients

Makes 36 cookies

Volume Grams Ounces

1/4 lb (1 stick) 113 grams 4 ounces unsalted butter, softened
3/4 cup 163.5 grams 5.75 ounces light brown sugar packed
1 1 1 egg
2 tablespoon 2 tablespoons 2 tablespoon pure vanilla extract
3/4 cup 110.25 grams 4 ounces dried pitted dates
1 cup 125 grams 4.4 ounces all-purpose bleached flour
1/2 teaspoon 1/2 teaspoon 1/2 teaspoon baking soda
1/2 teaspoon 1/2 teaspoon 1/2 teaspoon fine salt
1/4 teaspoon 1/4 teaspoon 1/4 teaspoon baking powder
1/2 cup 56.5 grams 2 ounces unsweetened shredded coconut
1/2 cup 61 grams 2 ounces crunchy granola cereal
3/4 cup 75 grams 2.6 ounces coarsely chopped walnuts
1 3/4 cups 297.5 grams 10.5 ounces dark chocolate chips

Instructions

Mise en Place for the Cookie Dough

Measure the butter and brown sugar in the bowl of a stand mixer or a hand mixer. Read The Finer Cookie’s post on how to weigh and measure.

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.

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.

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.

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.

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.