The Mulvihill Chocolate Chip Cookie Challenge!
Our office had the first of hopefully many food challenges yesterday! All 10 team members, including the one and only Jim baked a batch of chocolate chip cookies...from scratch I might add!
There were but three rules:
1. The cookies must be beige in colour, as any respectable chocolate chip cookie should be,
2. The cookies must have some kind of chocolate chip/morsel/chunk,
3. You must bake them from scratch, yourself.
Some of us baked the night before, and some were up at the crack of dawn trying to make the perfect batch of cookies! We all gathered in our brand new board room to begin the gruelling taste testing process.
We rated the cookies based on only one thing...TASTE of course! It was a difficult job, but we were determined to do it, and do it well! In the end, only one person could be declared the Champion. Tied for second place and should IMO receive and honourable mention are Tamara Gignac & Karen Kavanagh.
One small little tiny point decided that the winner of the Mulvihill Chocolate Chip Cookie Challenge is......................................................................
Kevin shared his recipe with us; the secret ingredient was MAPLE BACON (and a lot of heart & soul haha!)
The recipe is:
1 cup butter, softened
½ cup white sugar
1 ½ cup brown sugar
2 teaspoons vanilla extract
1 cups all purpose flour
1 cup of oats (ground in a Vitamix)
1 teaspoon baking soda
2 teaspoons of hot water
½ teaspoon of salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
And then the “thinking outside the box” add ins that took this cookie to the next level….
8 strips of cooked maple bacon, crumbled
1 tablespoon of maple syrup
1 cup of sweetened shredded coconut
1 cup of Skor bits
- Preheat oven to 350
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, bacon, coconut, skor bits and walnuts. Drop by large spoonfuls onto pans with parchment paper.
- Cook for 10 minutes or until edges are nicely browned