I got this recipe from my mom who, I think, cut it out of a newspaper a long time ago. I can’t take credit for it, but I can make sure the world doesn’t keep living in darkness without it. If your eyes are now rolling to the tune of “ANOTHER chocolate chip cookie recipe,” I don’t blame you, but you would be mistaken. Meet the little black dress of your cookie recipe wardrobe. These are the definitive, the ultimate, the final word on chocolate chip cookies, and there are simply too many reasons why to list them all here. The texture and flavor combine for a cookie that will make you think “Mrs. Fields who?.” If you are looking to increase your friends and your waistline, look no further.
1 1/2 C. graham cracker crumbs (about 1 cello wrapped package)
1/2 C. flour
2 tsp. baking powder
1 can sweetened condensed milk (14 oz)
1/2 C. butter, softened
1 1/3 C. flaked coconut
1 pkg semi-sweet chocolate chips (12 oz)
1 cup coarsely chopped pecans
** note ** I know, this is where your mind is instantly making substitutions such as milk chips for the semi-sweet, but I am begging you to refrain. I understand your programmed desire to omit or increase ingredients like pecans or coconut, so superfluous in lesser recipes, but don’t do it! I can’t explain how, but the complex dance these flavors do with one another is poetry in motion. Unless you are facing allergic reaction, I highly recommend following the recipe exactly at least once. Otherwise, you are meddling with powers we have yet to comprehend.
1. In a large ziplock bag finely crush graham cracker crumbs. (Reserve the bag to chop your pecans if necessary.)
2. In medium bowl combine crumbs, flour, and baking powder. (I usually omit this step in other recipes and just pile it all in the same bowl, but believe me, it matters this time.)
3. In large bowl slightly soften butter in microwave. Beat in sweetened condensed milk until smooth.
4. Add crumb mixture and mix well. Beat in coconut, pecans, and chocolate chips.
5. Drop by tablespoons onto cookie sheet lined with parchment paper (to keep from sticking.)
6. Bake at 375* for 9-10 min or until peaks begin to brown.
7. Let sit on cookie sheet for a minute or so before transferring to rack to cool. Store in loosely covered container (in tupperware with the lid not snapped down tight in a dry climate… maybe adjust for humidity.)
8. Prepare club to beat back the crowd that will rush you as soon as you open the tupperware. They’re that good.
