Maria is a master gardener and master of public health. She & her husband, known online as The Gardener & The Cook, live in coastal Alabama.
The Development of a Great Cookie
This is Bo's recipe that was on our former website and blog entitled, The Gardener & The Cook. After trying many, many recipes, he combined what he had learned from several of them, put his own spin on things, and came up with this delicious recipe. I think they are the best I've ever eaten. They are chewy, but not too soft. They are crunchy, but not hard. They are fantastic!
He has taken these cookies to meetings and parties, and one friend always wants them for his birthday. So when Bo began making them for a guys-only card game, I had to take photos, eat a few cookies (of course), and publish his recipe. He came home from that card game with an empty cookie tin. No surprise there.
These Cookies Are in Great Demand
Now that word is out among our friends and neighbors, the demand for these cookies has increased. Previously at our gatherings, everyone wanted us to take either my red velvet cake or his deviled eggs. Now the requests are for his chocolate chip cookies.
- 12 ounces bread flour
- 6 ounces unsalted butter (1 and 3/4 sticks)
- 2 ounces granulated sugar
- 8 ounces brown sugar
- 3/4 cup chopped pecans
- 12 ounces chocolate chips
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 egg yolks
- 2 tablespoons skim milk
- 1 and 1/2 tsp. vanilla
- Melt the butter in the microwave or a saucepan. Set aside.
- Sift together flour, baking soda, and salt.
- In an electric mixer, blend butter and all sugar on medium speed for 1 or 2 minutes.
- In a small bowl or measuring cup, blend together the eggs, milk, and vanilla.
- Reduce speed of mixer, and gradually add the egg mixture. Blend well — about 30 – 45 seconds.
- Gradually add the flour mixture. Mix well.
- Stir in chocolate chips and pecans.
- Chill the dough for at least 30 minutes.
- Place 1 and 1/2 ounce balls of dough onto a parchment paper-covered cookie sheet.
- Bake at 375 F. for 13 – 15 minutes.
- Move cookies to cooling rack for at least 5 minutes.
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The Cook's Tip: Measure by Weight
Measuring the ingredients by weight is so much more accurate than the old cup, tablespoon, or teaspoon method. We are changing over to doing that with most of our cooking.
Simply set the scale to zero with the container already in place. Then add the ingredient to be weighed.
Questions We Are Frequently Asked
These are probably the top two questions Bo is asked about his crowd-pleasing cookies:
How does he get these cookies to be crunchy on the outside, but soft and chewy on the inside?
He uses bread flour in place of the all-purpose flour or self-rising flour that is often called for in many cookie recipes.
How does he get them all to be the same size and shape?
After making the dough, he uses an ice cream scoop to make little balls of dough. These cookies in the photo below are fresh from the oven, and the uniformity in size and shape can easily be seen. Using parchment paper keeps the cookie sheet clean and ready for the next batch of dough balls.