Dad’s Best Chocolate Chip Cookies

There’s a weekly tradition around here called “Daddy-Cookie Night.” It’s when mom goes away for the evening for her women’s Bible study/accountability group (aka “girls night”) and dad takes over. The activities of the evening are nothing too fantastical save the one thing by which the night derives its name–cookie baking. Part of the fun, at least for dad, is that each week the cookies take on slightly different forms and possess slightly different nuances of taste, due in part because no recipe is used. Or dare I say, no recipe is NEEDED, because it’s art–a smorgasbord of ingredients tossed Russian-roulette style into the mixer with little concern for exact quantities or precise ingredients. Mind you, there are general guidelines and a basic list of ingredients, to be sure. However, the artist in me thrives on the thrill of the unknown that accompanies each magical, chocolate-filled bite. There’s absolutely no way of knowing how they will turn out…UNTIL tonight.

Tonight was a little different. Tonight something special was created. Tonight history was made. A little more precision in the measurements (i.e. “heaping teaspoon” instead of whopping teaspoon”) and a pinch more intentionality (and an insane amount of luck) with the available ingredients created a masterpiece I like to call “Dad’s Best Chocolate Chip Cookies,” or simply “Dad’s Best.” Indeed, I’m still basking in the glory of it all.

I shall now, to the best of my ability, recount the process and detail the recipe for you should you fancy to take a stab at “Dad’s Best” yourself. All the best as you attempt to recreate these tasty delights. Happy baking.

Mix on low in this order: (never turn off the mixer … VERY IMPORTANT)

A half a stick of butter (A half stick was all we had left in the fridge tonight, but it just so happened that a half stick made for a thicker consistency than a full stick. Just FYI.)

1 Heaping tablespoon full of shortening (aka a half cup)

1 egg (you’re allowed to turn off the mixer for this step in case some shell drops in…not that it’s ever happened to me or anything).

1 cup white sugar

roughly 1 cup brown sugar

1 big pinch of baking soda (aka 1 teaspoon)

1 big pinch of baking powder (aka 1 teaspoon)

1 big pour of Noyau almond extract (aka about 1 tablespoon – I picked this up on my last trip to Haiti, so … good luck)

1 squeeze of Golding Farms molasses (aka about 1 tablespoon)

a couple dashes of ground cinnamon

a dash of sea salt

1 cup of white flour

1 cup of Bob’s Red Mill quick cooking oats

1 cup of Baker Josef’s Organic coconut flour

1 heaping cup of Hershey’s chocolate chips

Bake at 350 degrees for 7 minutes. Allow to cool. Serve warm. Enjoy!