Chocolate Chip Cookies
Bake Sale Chocolate Chips
This year, as always, all the parents are asked to bake something for our kids’ elementary school’s Spring Fair. I usually bake the Oatmeal Chocolate Chips that I have already posted but this year I decided that I needed a new recipe. Our favorite realtor, Linda Betts, has us on the mailing list for her promotional magazine called American Lifestyle. This magazine usually has a few interesting recipes. The January issue had an entire article on Chocolate Chip cookies. I’ve always loved Chocolate Chips. Doesn’t everyone? The article explained how chocolate chips were born at the Toll House Restaurant in Massachusetts as a bit of a mistake when Mrs. Wakefield ran out of nuts for her butter cookies and used a chopped up Nestle Semi-Sweet chocolate bar instead. A happy mistake, I call it. The recipe I chose to make is called The Orchards’ Chocolate Chip Cookies. According to the article, these cookies originated at a bed and breakfast called The Orchards in Massachusetts. The Orchards offered their guests fresh-baked cookies and milk by their beds each night. The recipe came from a nationwide contest that the Inn had sponsored in 1987. It sounds like a winning recipe to me. I baked up a batch, packed them two to a bag and tied the bags up with festive ribbons. I hope they sell well at the Fair!
The Orchards’ Chocolate Chip Cookies
6 cups flour
1 tablespoon baking soda
1 tablespoon salt
3 cups butter (6 sticks)
2-1/2 cups brown sugar, firmly packed
1 cup granulated sugar
2 teaspoons vanilla extract
2-1/2 cups semisweet chocolate chips
1. Preheat the oven to 350 degrees F.
2. Combine the flour, baking soda, and salt, and set the mixture aside.
3. In a large bowl, cream the butter with a large wooden spoon. Add the brown sugar and granulated sugar and continue creaming until they are well blended. Beat in the eggs, one at a time, and the vanilla. Mix in the dry ingredients, using your hands to blend them well. Gently stir in the chocolate chips.
4. Drop by heaping tablespoonfuls onto parchment-lined cookie sheets. Bake for about 8 minutes. Do not overcook. Place the baking sheet on a rack so that air can circulate under the cookies as they cool or slide parchment paper, with the cookies still in place, onto racks to cool. When they’re completely cool, store them tightly covered.
Yield: 9 to 9-1/2 dozen
The Creative Cook