Jeanna has been baking chocolate chip cookies ever since she can remember. Here’s a flashback of her in the 1970’s reading a recipe from the back of the chocolate chips. When she became an innkeeper, a recipe was created that became a staple, and mildly famous, around Whispering Pines Bed and Breakfast, and in the area.
Chocolate Chip Cookies
You'll always find these on the snack table at Whispering Pines Bed and Breakfast and you can even order some to take home with you or for a private party.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 3/4 cup sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups flour We use 1.25 c whole wheat & 1.25 c white
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 12 ounces chocolate chips aprx. 2 cups
- 1/2 cup walnuts (chopped) optional
Instructions
- Preheat oven to 375º, pre-line cookie sheets with parchment paper or silpats.
- In medium bowl, sift together flour, salt and soda. In a separate bowl, mix butter & both sugars until creamy; add eggs, one at a time, and vanilla extract. Add in dry flour mixture and mix until incorporated, do not over-mix.
- Stir in chocolate chips and chopped walnuts, if using.
- Drop by spoon or roll into 1 inch balls and place on cookie sheet lined with parchment or silpat —12 per sheet.
- Bake 9-11 minutes or until not quite set. Let sit on sheet for 1-2 minutes to finish baking, cool and settle.
Notes
If you like a soft cookie, the key is to pull them from the oven BEFORE they are completely set.
Dough can be rolled into balls and flash frozen on a cookie sheet. Once frozen, store in freezer bag. Can bake directly from freezer; may take a couple extra minutes.
