Monday, April 25, 2011

Recipe Monday: Chocolate Chip Cookie - YUMMMMMM!

The one thing that most of our guests want more of at the Inn  is our magnificent, delicious, gooey, chunky, sweet, warm chocolate chip cookies. We bake them fresh everyday, so the Inn always smells good! Part of what makes our cookies taste so good is that week bake them in an old Wedgwood gas oven. You can get your own from Antique Stove Heaven.

A few tips:  Your butter should be softened, but still a little firm. Be sure that your oven is preheated. Do not over mix. Chill the dough for a few hours if you want your cookies to keep their shape (i.e. the opposite of flat). Gas ovens work best. We use a stand up Kitchen Aid mixer and an ice cream scoop to shape the cookies.

Believe you me, a LOT of quality control has been done on these cookies (much by yours truly), so we know what we're talking about.

CHOCOLATE CHIP COOKIES
     (Double Batch)


Step 1              Cream together well:
                        1lb butter--softened
                        2 cups light brown sugar
                        1 cup granulated sugar

Step 2              Mix in:
                        1 Tbs. vanilla
                        4 eggs--one at a time

Step 3              Stir in:
                        4 1/2 cups all-purpose flour
                        2 tsp baking soda
                        1 tsp salt*

Step 4              Add:
                        4 cups chocolate chips

Step 5              Shape into golf ball sized spheres, approx., bake in a 350 degree oven for 12-15 min.            or until nicely browned.  Dough may be chilled over night, or for up to 5 days in the refrigerator.

*salt may be omitted if using a salted butter

If you're in the neighborhood, please stop in for a free sample! Glass of milk is optional.


                                               

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