Everyone has their favorite classic chocolate chip cookie recipe. Here is ours at the Inn on the Creek. It comes from “The Great Book of Chocolate”, however the recipe below is listed with the changes we’ve made over time. Our favorite thing about the recipe is you can leave it classic, or dress it up as much as you want. This base recipe is one of our most used Jackson Hole bed and breakfast recipes.
Makes 20 cookies, or more if you use a small scoop.
Preheat oven to 300F. Line baking sheets with parchment paper.
Beat the sugars and butter together until smooth (this will take a few minutes with a stand mixer). Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then add them to the batter. Mix in the chocolate chips and nuts, if using.
Scoop the cookie dough into 2 tbsp. balls and place 8 balls, spaced 4 inches apart, on each of the baking sheets.
Bake for 18 mintues, or until pale golden brown. Remove from the oven and cool on a wire rack.
We like to use this recipe to make a variety of cookies. A few of our favorites include:
Coconut Chocolate Chip– Add a cup of shredded coconut with the vanilla, egg, and baking soda.
Almond Joy– Add a cup of shredded coconut with the vanilla, egg, and baking soda. Add sliced almonds at the end of the recipe.
Peppermint Chocolate Chip- Add a 1/2 cup of crushed peppermint candy with the chocolate chips.
White or Semisweet Chocolate Chip Macadamia– Add a cup of chopped macadamia nuts at the end with the white or semisweet chocolate chips.
Peanut Butter Chip & Chocolate Chip- Add one cup of peanut butter chips and one cup of chocolate chips at the end of the recipe.
The possibilities are endless and sometimes dictated by cravings or simply by what’s in the pantry. Have fun and create your own twists on one of our favorite Jackson Hole bed and breakfast recipes!