Prep 10 mins
Cook 10 mins
Another recipe from Bon Appetit magazine (February 1986). This came from Foothills House, in Calistoga, California. I've never stayed there but from the online reviews, it's a wonderful little country inn with fabulous service and as of 2008 they were still giving these cookies to their guests every night. If I'm ever in that part of California for the night, I'm going to stay there! These are sweetly spiced cinnamon and ginger flavoured chocolate chip cookies rolled in powdered sugar before baking. I'm very glad the owner of the inn shared these with Bon Appetit.
- 236.59 ml unsalted butter
- 354.88 ml light brown sugar, firmly packed
- 1 egg, room temperature
- 4.92 ml vanilla
- 473.18 ml unbleached flour
- 4.92 ml baking soda
- 4.92 ml cinnamon
- 4.92 ml ground ginger
- 2.46 ml salt
- 340.19 g semi-sweet chocolate chips
- 236.59 ml chopped walnuts
- 236.59 ml powdered sugar
- Cream butter and mix in brown sugar, egg and vanilla.
- Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture.
- Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.).
- Refrigerate until dough is firm.
- Preheat oven to 375ºF. Lightly grease baking sheets.
- Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar.
- Arrange on prepared baking sheets at least 2" apart.
- Bake 10 minutes.
- Cool 5 minutes on the sheets before transferring to racks to cool completely.
- Store in airtight container.
I can't believe that this recipe has been on this site for almost 6 years and only 5 people have rated it. My sister gave me this recipe when I first got married in 1976 and I have made it every year for Christmas since then. I knew it came from a B&B but enjoyed reading more about where this recipe came from. Let me tell you, these are TO DIE FOR!! I think what sets them off is the ginger and rolling them in powdered sugar. From experience I have found a medium sized scoop (like for a meatball) and to undercook them is the best. They keep browning once you take them out of the oven. They also MUST be chilled even though they are hard to work with when they are that cold. Use only the freshest ingredients and real butter and you won't be disappointed. Thank you for posting!! Now I know where to go to find it quickly!
Excellent cookies!! Thanks for sharing the great keeper recipe.
i have been making these wonderful little cookies since BA recipe in 1968-from a dog eared newspaper copy-I lost the top part of the recipe-the first 3 ingredients. I am delighted to findthe complete recipe on your great website. The internet is amazing.