STM Chocolate Chip Cookies – YUM!

Our chocolate chip cookies are waiting to greet you in the room upon arrival.  I know how much our guests love them since we always receive lovely comments….

“One is welcomed upon arrival with delicious homemade cookies in the room.”

“The MOST DELICIOUS cookies as a welcome gift in our room. They were so addicting they were like little “crack balls.”

“The cookies in your room on arrival are to die for.”

Many guests ask for my recipe so I thought I would share it with you.  Plus point out some tips that make them so good!

The secret in the dough is the cinnamon and ginger. It gives it a little spice.

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Another tip is to chill the dough. I use a cookie dough/melon baller to scoop out the dough and then roll them into balls. Place the balls in a freezer ziploc bag (quart size) and freeze the dough. When you want a few cookies (or maybe a dozen) then pull out the balls, thaw slightly and roll them into the powder sugar and bake! It seems like the colder the dough the better the cookie tastes.

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Also, when you roll the dough, drench them in the powder sugar. When the cookie bakes, the powder sugar creates an icing for the cookie.

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So put on your apron and start baking!

I am experimenting with a Gluten Free version. I made my first batch this weekend for a guest.

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Not a baker? No problem. Just visit us here and your cookie packet will be waiting for you to arrive! YUM!

 

STM Chocolate Chip Cookies

Makes 4 dozen

  • 1 Cup (2 Sticks) Unsalted Butter
  • 1 ½ Cups Firmly Packed Brown Sugar
  • 1 egg
  • 1 tsp Vanilla
  • 2 ½ Cups All Purpose Flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp salt
  • 1 12 ounce package Nestle semisweet chocolate chips
  • 1 cup chopped walnuts
  • 1 cup powdered sugar

Cream butter and beat in brown sugar, egg, and vanilla. Combine flour, baking soda, cinnamon, ginger, and salt in medium bowl; blend into butter mixture. Fold in chocolate chips and walnuts, refrigerate until firm.

Preheat oven to 350 and lightly grease baking sheets.

Break off small pieces of dough, roll between palms into 1 inch rounds. Dredge rounds in powdered sugar and arrange on baking sheets. Give at least 2 inches in between cookies. Bake for 10 minutes and give 5 minutes to cool on sheet. Transfer to racks and let cool, store in airtight container.

 

 

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