Suzy Cohen

Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.

Tom Brady Chocolate Chip Cookies

Published October 4, 2021
4 mins read

Every time Tom Brady is playing in a football🏈 game, I find myself excited to watch, lol. No lie, I’m a smidge obsessed with him because he’s so talented, and cute, and shows no signs of slowing down for his age.💪

I’m all about anti-aging! So I made these chocolate chip cookies when Tom was playing (for Tampa) against his old team the Patriots (on October 3, 2021) and they turned out delicious! So I am affectionately naming them “Tom Brady Chocolate Chip Cookies.” Sam loves them so much he calls them the GOAT cookies, for “greatest of all time.” These are NOT for sale, these are for you to bake at home whenever the feeling strikes you. And if Tom should read this, YES I will mail you a dozen… actually I will hand deliver them if you ask! 😜

Quick note here: When measuring the flour, do not pack it down. Lightly spoon the flour into the measuring cup and level it off with a knife. Packing it down like many people do will lead to too much flour, which makes the cookies dry and dense.

Tom Brady cookies — Tom Brady (Tampa Bay Buccaneers)

Ingredients
2 sticks butter (1 cup) softened
1/3 cup evaporated (organic) cane sugar
1 cup lt golden brown sugar
2 eggs, large
2 TEA vanilla extract
1 TBSP grape seed oil
2 and 3/4 cup all-purpose flour
2 TEA cornstarch
1 TEA baking soda
1 TEA salt
1 TEA cocoa powder
1 cup chopped walnuts
1/4 cup mini semi-sweet chocolate chips
1 cup regular size milk chocolate chips (or chunks)

Directions

Note:
When measuring the flour, do not pack it down like you would with brown sugar. Lightly spoon it into your measuring cup and level it off with a flat edge to avoid adding too much — excess flour will result in dry cookies. Also, while some recipes call for room temperature eggs, it’s not necessary here. Cold eggs work just fine.

You can bake these cookies right away if you’re short on time — chilling the dough is optional, though it does enhance the texture and flavor. If you chill it, do so for at least 1–2 hours or overnight. You can also freeze the dough and bake directly from frozen — just add a couple of minutes to the bake time.

Do not preheat your oven yet. Start by making your cookie batter.
In a large mixing bowl (or using a stand mixer like a KitchenAid), cream the butter, cane sugar, and brown sugar together until smooth, about 2 minutes.
Add the grapeseed oil and then mix in the eggs one at a time until well incorporated. Stir in the vanilla extract (or substitute one teaspoon with almond extract for a variation — it’s delicious).
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and cocoa powder. Make sure everything is evenly combined.
Gradually add the dry ingredients to the wet mixture. Mix until the dough is thick and well blended — avoid overmixing. If not using a stand mixer, you can use your hands (with gloves if preferred) to fully incorporate the dough.
Stir in the chopped walnuts and both types of chocolate chips. A stand mixer may slow down with all the add-ins — just scrape the bowl as needed and mix until evenly distributed.
If chilling: Cover and refrigerate the dough for 1–2 hours or overnight.
If baking immediately: Skip the chilling and proceed to the next step.
When ready to bake, preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
Scoop 1.5 to 2 tablespoons of dough and place it on the sheet in rounded mounds. Do not flatten or shape — leaving them in natural “globs” will give you that bakery-style look: thick, soft, and slightly craggy.
Bake for 10–11 minutes, or until the edges just begin to turn golden brown. The tops should still look soft and slightly underbaked — that’s what you want.
Remove from the oven and let cookies sit on the hot baking sheet for 2–3 minutes to finish baking through the center.
Transfer to a wire rack or tray to cool for another 3–5 minutes before serving.

Tip: If baking dough straight from the fridge or freezer, add 1–2 minutes to the baking time. Just don’t overbake — that’s the only way to ruin these cookies!