Recipe: Prize-Winning Double Chocolate Chip Cookies

PRIZE-WINNING DOUBLE CHOCOLATE CHIP COOKIES

"The grand prize winner of all 2,600 submitted to The Orchards' 1987 contest is this rich, moist, double-chocolate cookie. Junior League of Las Vegas, Las Vegas, Nevada This recipe was first published in Winning at the Table by the Junior League of Las Vegas."

1 3/4 cups flour
1/4 teaspoon baking soda
1 cup butter or margarine, softened
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1 egg
1/3 cup unsweetened cocoa powder
2 tablespoons milk
1 cup chopped pecans or walnuts
6 ounces (1 cup) semisweet chocolate chips

Preheat the oven to 350 degrees F.

Combine the flour and baking soda; set aside.

Using an electric mixer, in a large bowl, cream the butter or margarine. Add the vanilla and sugars, then beat until fluffy. Beat in the egg. At low speed, beat in the cocoa powder, then the milk.

With a wooden spoon, mix in the dry ingredients just until blended. Stir in the nuts and chocolate chips. Drop by rounded teaspoonfuls onto nonstick or foil-lined baking sheets, spacing well apart.

Bake for 12 to 13 minutes. Remove from the oven and cool slightly before transferring to a cooling rack.

Makes 3 dozen cookies
Source: 101 Perfect Chocolate Chip Cookies by Gwen W. Steege