Nothing beats a good old fashioned well made chocolate chip cookie. At the Inn we serve these in the afternoon with tea and coffee and they don’t take long to disappear. There are two keys to making this soft and chewy cookie. First, make sure that your butter isn’t too soft as your dough will be too soft and the cookies will turn out flat and crispy. An easy way to solve this is to refrigerate the batter. Second, bake time is key and down to the minute. If you don’t bake them long enough they will fall apart and if you bake them too long they will be too crispy. When baking, once the bottom of the cookies start to brown and the tops start to set pull out of the oven and place on a cooling rack. Leave the cookies on the rack for 5 minutes and then transfer to the cooling sheet.
2 1/4 Cups Flour
1 Tsp. Baking Soda
1 Tsp. Salt
1 Cup Unsalted Butter, Softened
3/4 Cup Sugar
3/4 Cup Light Brown Sugar
2 Tsp. Vanilla Extract
2 Cups Semi-Sweet Chocolate Chips
- Preheat oven to 375 degrees
- Beat Butter, Sugars and Vanilla until creamy
- Add eggs and beat until combined
- Mix Flour, Baking Soda and Salt in a bowl
- Add dry ingredients to Butter mixture and mix slowly
- Once dry ingredients start to mix into Butter mixture slowly add chocolate chips
- Bake 9-11 minutes on an ungreased cookie sheet
This recipe is easy to make and can be enjoyed any time of the day. Chocolate Chips work well but it is also nice to us a really good bar of chocolate and chop the bar into random pieces. Some of the best chocolate I have ever worked with is Callebaut, American chocolate does not hold a candle to it’s quality and taste. To get more flavor out of your bread make sure you use very ripe bananas. Also, a nice idea is to buy small loaf pans, make this recipe in bulk, and freeze the bread for a hostess gift.
1 1/1 Cups Flour
1 Cup Sugar
1 Tsp Baking Soda
1/2 Tsp Salt
1/4 Cup Vegetable Oil
2 Eggs, beaten
1 Tsp Vanilla Extract
1/2 Tsp Cinnamon
3 Ripe Bananas, mashed
1 Cup Chocolate Chips
- Pre-heat oven to 350 degrees.
- Grease and flour loaf pan.
- Mix together flour, sugar, baking soda, and salt.
- Add the oil, bananas, eggs, vanilla and cinnamon.
- Stir in the chocolate chips until just mixed in and pour into loaf pan.
- Bake until a toothpick comes out clean or about 1 hour. If the loaf starts to brown too much turn the heat down on the oven and/or turn the oven off and keep the loaf in the oven until cooked.
Although these brownies do not have a hint of chocolate in them they will not disappoint. Butterscotch chips make the dish and are great in cookies too. Also, if you ever make kitchen sink cookies/brownies it is a must to throw some of these into the mix. As with most baked goods, the key here is your baking time. Once the brownies turn a slight golden brown on top remove from the oven and let cool completely in the pan. Once they are cooled they will have set up just like cookies do and will be easier to cut.
- 1 1/4 Cups Flour
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1/2 Tsp. Cinnamon
- 1 Cup Unsalted Butter, Softened
- 3/4 Cup Sugar
- 3/4 Cup Light Brown Sugar
- 2 Eggs
- 1 Tbl. Vanilla Extract
- 3 Cups Instant Maple & Brown Sugar Oatmeal
- 1 2/3 Cups Butterscotch Chips
Preheat oven to 375 degrees and grease a 8 1/2*11 glass baking dish. In an electric mixer combine butter, sugars, eggs and vanilla extract. Mix flour, baking soda, salt and cinnamon in a separate bowl. Add to butter mixture on low speed until just combined. Slowly add in oatmeal and butterscotch chips. Spread evenly into baking dish. Mixture will be moist so flour your hands if needed. Bake for about 20 minutes or until golden brown on top.