Make Michelle Obama's White & Dark Chocolate Chip Cookies that beat Ann Romney's in 2012

Michelle Obama knows a good cookie. Over a decade ago, in 2012, the former first lady proved she has a killer recipe when she submitted her White & Dark Chocolate Chip Cookies to Family Circle Magazine’s First Lady Cookie Bake-Off. She was up against Ann Romney, who submitted her M&M Cookie recipe.

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The contest ran from 1992 to 2016, and 4,844 bakers from across the country chose her recipe over Ann's, who had 4,557 votes. At the time, Barack was running for reelection against Mitt Romney.

Michelle told ABC News in 2012 that the recipe came from Sasha and Malia Obama's godmother. "Every evening, Barack, the girls, and I sit down for a family dinner with good conversation and healthy food. If we want to splurge, these White and Dark Chocolate Chip Cookies, created by the girls’ godmother, are the perfect special," she said.

Give the cookies a try for yourself to see if they deserve presidential treatment.

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Ingredients

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• 2¼ cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon salt 
• 1 cup unsalted butter, softened 
• 1 stick Crisco butter-flavored solid vegetable shortening 
• ¾ cup granulated sugar 
• ¾ cup packed brown sugar 
• 1 teaspoon vanilla extract 
• 2 eggs
•  1 cup each white chocolate chips, dark chocolate chips
• mint chocolate chips or Andes mint pieces
•  2 cups chopped walnuts

Directions

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1. Preheat the oven to 375 degrees.
2. In a small bowl, stir together the flour, baking soda, and salt until evenly distributed.
3. In a large mixing bowl, beat the butter, vegetable shortening, granulated sugar, brown sugar, and vanilla extract with an electric mixer until the mixture is creamy and well blended.
4. Mix in the eggs one at a time, fully mixing each before adding the next. Lower the mixer speed and slowly add the dry ingredients, mixing until a dough forms.
5. Using a spatula, fold in the white and milk chocolate chips, mint chips, and walnuts until evenly combined.
6. Spoon portions of dough onto the ungreased baking sheets, spacing them apart.
7. Bake for 10 to 12 minutes.
8. Let the cookies rest on the baking sheets for about 5 minutes, then move them to a wire rack.