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.
You'll always find these on the snack table at the B&B and you can even order some to take home with you or for a private party.
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups flour I use 1.25 c whole wheat & 1.25 c white
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 12 oz chocolate chips
- 1/2 cup walnuts (chopped) optional
Preheat oven to 375º.
In medium bowl, sift together flour, salt and soda. Mix butter & sugars until creamy; add eggs and vanilla. Add in dry flour mixture and mix until incorporated.
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.
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.