Taste of Community

Chicago Botanic Garden,
Main Campus

Craig Culp, Chocolate Chip Cookies

Northern Suburban Special Recreation Association

 


Chocolate Chip Cookies

At age eight, our son Lincoln said, “I like dad’s cookies better than yours, mom.” That statement resulted in a challenge between my wife Nicole and me to see who makes the best chocolate chip cookies. We all agreed that the winner would have the responsibility to provide chocolate chips cookies for the family in the future. Lincoln was the judge of the cookie “cook off” and dad won. Since then (Lincoln is now 18 years old), I have been working on perfecting the recipe. I have tried and incorporated and rejected numerous variations to the cookie recipe over the years. The attached recipe has been in play for almost five years. Enjoy! (BTW, my wife is a way better cook than I am.)


ingredients

2 cups bread flour

1 3/4 cups all purpose flour

TSP baking power

2 cups brown sugar

1 cup sugar

1 1/2 TBS espresso (ground fine)

1 TBS cocoa

2 TBS vanilla

2 2 1/2 sticks butter (room temperature)

1/3 cup canola oil

4 eggs (cold)

3 cups chocolate chips

1 cup dark chocolate chips

Dash of kosher salt

Instructions

Mix butter, canola oil, brown sugar, sugar, vanilla, espresso, and cocoa with mixer thoroughly. 

Add eggs and mix thoroughly. 

Add flour—each type separately—to mixer; don’t overmix. 

Add chocolate chips. Refrigerate overnight.

Scoop cold cookie mixture onto baking sheets with parchment paper. 

Bake in convection oven at 350 for 14 minutes, rotating cooking sheets at seven minutes. 

Let cool for at least five minutes before removing from sheets. 

Enjoy!