COG, or Center of Gonzaga, cookies are chocolate chip cookies sold at the university and present at all sporting events. They sell so quickly that the students always get them when they're fresh. Try our take on their secret recipe, a cookie that's perfectly browned and a little bit crunchy on the edges, but always soft and fresh straight from the oven.
Recipe courtesy of Cooking Channel
Print
COG Cookies
Total:
55 min
Prep:
20 min
Inactive:
10 min
Cook:
25 min
Yield:
about 24 cookies
Level:
Easy
Total:
55 min
Prep:
20 min
Inactive:
10 min
Cook:
25 min
Yield:
about 24 cookies
Level:
Easy

Ingredients

  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Pinch fine salt
  • 2/3 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 stick (8 tablespoons) margarine
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 3/4 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F. Mist three baking sheets with nonstick cooking spray. 

Sift together the flour, baking powder, baking soda and salt. Set aside. 

In a large bowl, using a hand mixer, cream the granulated sugar, brown sugar and margarine until light and fluffy, 3 minutes. Beat in the vanilla and egg until smooth and creamy. Gradually stir in the sifted ingredients. Stir in the chocolate chips. Drop by tablespoons onto the prepared baking sheets, 3 inches apart. 

Bake the cookies two trays at a time, until pale golden and the edges are just set and browned but the centers are still soft, 9 to 12 minutes. Rotate the trays halfway through the baking time. Allow the cookies to cool on the baking sheets for 10 minutes. Eat warm or transfer to a wire rack to cool completely.

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