Warren Moon was a versatile quarterback for the Eskimos and his skills translated to mastery in the bake shop.
While leading Edmonton to five straight Grey Cups Moon ran W. Moon’s Chocolate Chippery.
— SI Vault (@si_vault) December 4, 2017
Moon’s mom, Pat, wanted all of her children to learn how to cook.
For Warren, the food of choice was cookies and by high school, baking chocolate chip cookies became a ritual the night before football games.
After college, he decided that football wasn’t the only profession where he’d turn pro. While playing with the Edmonton Eskimos in the CFL, Warren opened the first W. Moon’s Chocolate Chippery. He brought the successful chain with him to Houston before selling the franchise to Mrs. Fields in 1986. NFL Network discovered while producng Warren Moon: A Football Life.
It’s national cookie day so if you want to indulge in Moon’s favourite:
Warren Moon’s Chocolate Chip Cookie Recipe
- 1 ½ cup of all-purpose flour
- 1 cup Quaker Oats
- 1 tsp Baking Soda
- 1 tsp salt
- ¾ cup of baker’s sugar
- ¾ cup of dark brown sugar
- 2 sticks of butter (softened)
- 2 eggs (room temperature)
- 1 tsp vanilla
- 1 bag of semi-sweet chocolate chips (12 oz)
- Preheat the oven to 375 degrees F.
- In one small bowl, combine the flour, oats, baking soda and salt
- In a larger bowl, mix the vanilla, butter and sugars until fluffy. Add the eggs, one at a time, mixing after each addition (do not overmix).
- Gradually beat in flour mixture into the larger bowl. Once mixed, stir in the chocolate chips.
- Drop rounded tablespoons onto an ungreased baking sheet. Bake for 9-11 minutes or until golden brown.