Sheriff Don's Chocolate Chip Cookies

There are countless versions of chocolate chip cookie recipes but for me, the most delicious and best tasting chocolate chip cookie I ever had was at Fishermans Wharf, in San Francisco. It was there a plain clothed gentleman approached me with a free sample of his home-made cookie. Later I learned his name was Amos, the very same individual who was responsible for launching his Famous Amos Cookies empire. This recipe is my attempt to duplicate that Famous Amos cookie, which focuses on a cookie that is slightly firm and slightly doughy, rather than gooey or hard and crispy. Demand for my cookies is high and all my friends say I hit the mark... but you be the judge.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F.

Step 2

In a large mixing bowl, cream together the butter, and both sugars. I recommend using the dough blade, with mixer speed set at low-medium.

Step 3

Once butter and sugars are blended, add in eggs, and vanilla, mixing at low-medium speed until blended and smooth.

Step 4

Dissolve baking soda in hot water and slowly add to blended mixture while mixer continues to run.

Step 5

Set mixer speed on low, add salt and slowly add flour, 1 cup at a time. Next, slowly add-in chocolate chips and pecans, and continue mixing until thoroughly blended into a thick cookie dough consistency.

Step 6

On a large, slightly greased, baking sheet, add small teaspoon-sized balls of cookie dough (1" sized balls), spaced every 2", until sheet is filled.

Step 7

Place cookie sheet in the oven and bake for 10-12 minutes, or until individual cookies just begin to brown along the edges. The goal is to produce cookies that are firm but not crunchy. They should be slightly browned evenly on the bottom. The only way to achieve this cookie texture is to keep a close eye on baking time and frequent baking progress checks.

Step 8

IMPORTANT: After removing cookies from oven, alow them time to cool down a little. This gives the cookie dough time to firm up. If you try removing cookies with a spatula to soon, they will resist and pinch or break up. They are easily lifted from the cookie sheet once they have sufficiently cooled.

Step 9

This recipe yields approximately 65-70 cookies.

↑Support creators by visiting their site 😊