REWIND: Deborah's Shaved Chocolate Cookies

Sunday, December 28, 2008

While I am talking about The Genesee Country Inn, I must mention Deborah's (the innkeeper) Shaved Ghiradelli Chocolate Cookie Recipe! I am very much looking forward to eating about a dozen of these tonight. This is another "REWIND" from a couple months back.

You'll need to cream the butter and sugar.

Adding in 2 eggs

Some delicious batter. A word to the wise--if you eat too much batter you'll get a tummy ache. I speak from years of experience!

Ben waiting eagerly!

Inside the oven

Fresh from the oven

My expert cookie taste testers




You may recall me talking about the wonderful weekend away Tom and I shared at an area bed & breakfast, The Genesee Country Inn, back in August. The innkeepers, Richard and Deborah, truly have special place.

We had a magnificent time. You may also recall me telling you how I ate more than my fair share of Deborah’s homemade shaved chocolate cookies.

Deborah sent me home with her recipe and I have since made the cookies twice.

Nick was feeling a bit down today--his goldfish, Goldie, literally jumped to its death last night. We don’t know how exactly, but when we went to feed both fish yesterday, only one was in the bowl. Goldie was later found nearby in the boys’ tool bench. Needless to say, Nick wasn’t happy.

When he asked me to make him some cookies today, I happily obliged.

We made them together this afternoon. This recipe will yield 4-5 dozen small cookies, depending on how much batter the chef eats along the way (Would I do that?):

(Recipe by Deborah Stankevich)


Ingredients

3 cups all-purpose flour

1 cup granulated sugar

1 cup light brown sugar, packed

1 cup butter

2 eggs

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons real vanilla

1 cup shaved semi-sweet chocolate


Preheat oven to 375º F. Cream butter and sugars until smooth. Add eggs, vanilla, baking soda, and salt. Beat until smooth. Add flour. Stir in shaved chocolate. Drop by teaspoonful on an ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Cool on rack. Store in an airtight container.


NOTE: I used 2 cups of all purpuse flour and 1 cup of whole wheat flour. I also used Ghiradelli bittersweet 60% cacao chips, which I loosely chopped in my mini-chopper.

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