For three hundred and eighty gazillion years Family Circle Magazine has been holding a cookie contest every election between the candidate’s wives. Readers make the recipes and vote on their favorite cookie. This year, Michelle Obama submitted her children’s godmother’s recipe – Mama Kaye’s White and Dark Chocolate Chip Cookie which won by popular vote.
All things chocolate get noticed in the Canteen kitchen. Before you could wonder why a walnut would be paired with mint chocolate, they were in the oven. And let me tell you, this gluten-free version is probably one of the easiest and tastiest chocolate chip cookies we’ve baked in forever.
And apparently the cookie contest is purported to foreshadow that candidate winning all the electoral votes in Ohio. I have no idea if Nate Silver would agree, but I really don’t care. I care about the
chocolate recipe. Also, I like that the First Lady submitted a cookie recipe that came from her children’s godmother about whom they say has a flair for baking. Given the simplicity and deliciousness of these cookies, that would be an understatement. I like that it has all kinds of chocolate chips. And I like that making it gluten-free was a breeze.
Without any intention we ate an entire tin filled with those cookies in less than two days. I’m sure that was not exactly healthy (if your name begins with Dr. E.B…e, stop reading right now). But these are probably the very best chocolate chip cookies we’ve had in a hundred years. They mix up pretty quickly and there is no secret ingredient or special-special equipment necessary. Sometimes a cookie is just that easy.
And before anyone starts sputtering about how this is political, take a chill pill. Anyone who knows the Canteen knows that I am attracted to anything that has chocolate as an ingredient like Lulu or Phoebe is to a piece of cheese. That this has three kinds of chocolate makes it just that more appealing (for the L&P that would be as popular as say, triple cream brie).
It’s also a nice break from all things pumpkin, fall harvest, and holiday. But you could make these and give them as holiday gifts and anyone lucky enough to get a stash would be forever grateful.
I found the recipe courtesy of the Baked blog - Jordan in particular. His recommendation to use all butter rather than a mix of shortening and butter was stellar. And he offered a hint – don’t let the butter get too warm. I did not and the cookies were better off for it. They also brown more readily with butter rather than shortening.
I ate one warm. Then I had two, warm from the oven because I wasn’t sure if the first was that good or that I was just starving because it was dinner time. I’m still not sure why we bothered to eat dinner since we had cookie appetizers, a cookie course, and a cookies for dessert. And cookies for breakfast the next day.
I scooped more dough and froze those for baking later on because one recipe will make about 4.5 dozen cookies – easily. I also recommend using Andes Mints as does Jordan (just give them a chop) rather than plain mint chips. Andes makes the cookies even more interesting – and they say they’re GF. And we had no issues after eating more than our fair share.
Thank you, Michelle Obama. Thank you, Mama Kaye. Everyone should have a godmother who bakes cookies like Mama Kaye.
By the way, I don’t have a godmother. Hello? Mama Kaye?
|Mama Kaye’s White & Dark Chocolate Minty Chip Cookies, Gluten Free||
- 280 grams AP GF flour (140 grams superfine brown rice flour plus 70 grams each superfine white rice flour and tapioca starch/flour) (2 heaping cups)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 230 grams unsalted butter, chilled room temperature (2 sticks, 16 tablespoons)
- 150 grams granulated sugar (3/4 cup)
- 150 grams dark brown sugar (3/4 cup)
- 1 teaspoon vanilla extract
- 2 extra-large eggs
- 185 grams white chocolate chips (1 cup)
- 200 grams milk chocolate chips (1 cup)
- 132 grams Andes Mints, coarsely chopped (1 cup, 1 package)
- 130 grams coarsely chopped walnuts (1 cup)
- Preheat oven to 375. Line two baking sheets with parchment. Set aside.
- In a medium-sized bowl whisk flour, baking soda, salt. In the bowl of a stand mixer (or use a hand-held mixer) mix butter with granulated and brown sugar just until combined – don’t over mix it. Add the vanilla. Then add eggs until they’re incorporated. Slowly mix in flour on low until just combined. Remove bowl and fold in all the chips, chopped Andes, and chopped nuts until well mixed.
- Scoop rounds (small 1½ to 2 tablespoon size) about 8 cookies to a baking sheet. Bake about 10 minutes and rotate. Bake about 2-4 minutes more until the edges are brown – we liked them on the well done side, but if you like soft cookies remove them sooner. If they seem to be getting too brown before the center is finished baking, lower the oven temperature to 350. Let them cool for a few minutes and then remove to a rack and cool completely. Reuse the parchment and continue baking cookies.
- Alternately you can scoop the dough and freeze those for future cookie baking.