In October 2012, Family Circle Magazine conducted its 6th cookie bakeoff between candidates for first lady. As in most years, the winner of the cookie contest also won the White House. It was close. Michelle only won by 287 votes. Luckily, her husband’s margin was wider.
For the contest, Michelle Obama submitted a recipe authored by Eleanor ‘Mama Kaye’ Wilson, the godmother of her two children. Interestingly, this recipe has an extra stick of crisco as compared to the traditional Nestle Tollhouse recipe. An extra stick! Michelle has set aside her usual approach to food with this indulgent cookie. But hey, that’s fine once in a while, right?
The best part about these cookies, is the subtle hint of mint chocolate brought in by the crushed Andes Creme De Menthe Thins
Make these for your next Holiday Cookie Party. Just sprinkle some red and green sprinkles on top and you’ll be in business.
Mama Kaye’s White and Dark Chocolate Chip Cookies
Makes 5 dozen cookies
Prep: 15 minutes
Bake at 375° for 12 minutes per batch
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsaltedbutter, softened
1 stick Crisco butter-flavored solid vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)
2 cups chopped walnuts
Method
1. Heat oven to 375°.
2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.
3. Add eggs, 1 at a time, beating well after each addition.
4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.
5. Drop rounded tablespoons of dough onto un-greased baking sheets.
6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
