double chocolate chip cookies
There is a good chance I’ll never be famous for anything. That ‘s not meant to be self-defeating, in fact, I don’t know that I’d like all the attention. I mean, who wants people to follow them around taking pictures of their cellulite, bad hair days and unfortunate run-ins with the law? I’ll stick to my quiet life in which my transgressions (cellulite related or otherwise) are kept mostly under wraps.
For some, fame isn’t a choice, it shows up on it’s own, often uninvited, knocking at your door whether you wanted it to or not. In the case of Diane Smith and her infamous chocolate chip cookies, the news was impossible to contain. After making these cookies for years, in massive amounts, satisfying many a sweet tooth, the probability of this secret staying in the recipe box was as likely as an orange tree producing apples. My guess is, “Can I have this recipe?” is the single most common query she receives. For young brides, mastering these cookies is a rite of passage into their matrimonial duties, and for the single men looking to impress a lady, successful execution could be the very thing that changes their relationship status forever.
Over the years, I have had the delectable pleasure of eating many more of these famous confections than one ever should, but had never made them myself, probably for good reason. Months ago, I baked through a batch with the legend herself, as she gave me tips along the way. On paper they look like any run of the mill chocolate chip cookie, but out of the oven they are nothing short of amazing. The cookies I share with you today are an adaptation of the original but still hold the elements that make this one of the best cookies I’ve ever had. I hope Diane doesn’t mind those photographers hiding in the bushes waiting to see her with chocolate on her face. I’m sure they are just hoping that she carries a dozen of her cookies in her purse at all times.
double chocolate chip cookies
adapted from the famous recipe by my dear friend Diane Smith
makes about two dozen
- 1 cup of butter (2 sticks), softened
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups all purpose flour
- 2/3 cup dutch process cocoa (I used Hershey’s Special Dark)
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounce bag semi sweet chocolate chips
- Pre-heat the oven to 350 with a baking sheet on the middle rack.
- In a large bowl mix together the sugars and butter until no lumps remain and the mixture is mostly smooth. Add the vanilla and eggs and mix until well combined.
- In a medium bowl, mix together the flours, baking soda, salt and cocoa powder and add to the wet ingredients, stirring until just combined. Stir in the chocolate chips.
- Portion out two tablespoons of dough, rolling into a ball shape and place on warmed baking sheet, about two inches apart. Bake until the cookies start to look dry, about 10 minutes. Let cool on the pan for two minutes then move to a rack to cool for at least 10 minutes. Enjoy, immensely.