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 want me to. 😜
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
2 and 3/4 cup all purpose flour
2 TEA cornstarch
1 TEA baking soda
1 TEA salt
1 TEA cocoa powder
1/2 cup chopped walnuts
1 1/4 cup semi sweet chocolate chips
NOTE: Make sure the 2 eggs are room temperature when baking these cookies, they should not be cold. You can warm them on the counter for about 10 minutes at room temperature before adding them to the batter you’re making. Also, do not preheat your oven because the dough should be chilled before you bake these. You should chill the dough for at least an hour, preferably 2 hours before cooking and you can even chill it overnight. For that matter, this cookie dough can be made in advance and frozen until ready to use (but you will need to increase baking time if you take it right out of the freezer and try to bake it! Just keep that in mind).
Don’t preheat your oven just make the batter like this:
In a large mixing bowl, or a stand up mixer like a Kitchen-Aid or equivalent, “cream” the butter and 2 types of sugar together until smooth for about 2 . Add 1 egg at a time and continue mixing, and then add your vanilla extract. (I have substituted ONE of the 2 teaspoons of vanilla for almond extract and that was great too!) Set aside.
In another mixing bowl, whisk together the flour, cornstarch, soda, salt, and baking powder. (There is NO baking soda in this recipe). Also, one quick thing, don’t ‘pack’ your flour in the measuring cup, just use the amount called for… don’t pack it like you would brown sugar because that will mess the recipe up. Spoon it into your measuring cup gently, and level it to get an accurate amount of flour. Once these dry ingredients are whisked and uniform, you are ready for the next step which is to combine everything.
Mix the dry ingredients with the wet ingredients and stir very well. The batter will be thick, it should not be runny! Add the walnuts and chocolate chips and stir well. This usually slows down my Kitchen-Aid, but I still use it and just use a spatula to continuously get everything off the mixing blade. Any way you do it will be fine, just make your dough as uniform as possible without over-mixing it, and then cover and refrigerate to chill the dough for a couple of hours (or overnight).
When ready to bake, heat the oven to 325 degrees and spoon about 1.5 to 2 TBSP of dough onto the cookie sheet lined with parchment paper. Try to resist the urge to smooth or flatten these, just put the globs of dough onto the pan and when they bake they will look bakery-style, very pretty and chunky (as opposed to them looking so uniform as if they were store-bought). Bake for approximately 10 minutes, maybe 11. Be careful, watch them. Remove them from heat when the edges turn slightly brown. Let rest on the pan for an additional 1 – 2 minutes, they will settle and continue cooking. Remove from oven pan onto serving tray and they will continue to settle and cook a little bit more. Every oven is different so these are approximations. Keep in mind the only way to ruin these cookies is to overbake them!