Chocolate Chip Cookie Recipe from our Bed & Breakfast

They taste as good as they look. Chocolate chip cookies have always been my favorite cookie. Ever since I was a child baking with my Mother, we always used Nestle’s toll house cookie recipe and finished by licking out the bowl with the spatula. Those warm memories have always stayed with me. Now I’m baking cookies with my beautiful 3 year old grand daughter, Hailey. And she now licks out the bowl.

The only thing that’s changed is the recipe. This past year my son, Jeff, sent me ‘Martha Stewart’s Cookies’ book. The book really has great cookie recipes as I have tried several of them. One day I thought I would give her chocolate chip cookies a test run. I have been baking these ever since. To me they are a couple steps above the toll house cookie. Even though I have changed a couple of things I will give full credit to Martha and her delicious cookies.

I know they’re good because our guests always ask for seconds. Come visit Whispering Pines for a little taste of sweetness.

Let me know what you think after you make your first batch.

Martha’s Chocolate Chip Cookies

2 1/4 c. flour
1/2 tsp. baking soda
1 tsp. salt
1 3/4 sticks butter, room temperature
3/4 c. sugar
1/4 c. packed light brown sugar
2 tsp. pure vanilla
2 eggs
1 1/2 c. semisweet chocolate chips

Combine together flour, baking soda and salt and set aside. Beat together butter and both sugars until pale and fluffy. Add vanilla and eggs; mix until combined.
Add flour mixture and mix until just combined. Stir in chocolate chips.

Drop heaping tablespoons of dough onto baking sheets and bake at 350 degrees for about 12 minutes. Let cool of baking sheets for 2 minutes. Transfer cookies to wire racks to cool.

I love them warm right from the oven. I’ll make up a double or triple batch and freeze them so I always have these cookies available.

Hope to see you soon,
Whispering Pines Bed & Breakfast

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