By Marysdottir on March 16, 2009
Photo by KDebenham
Photo by KDebenham
"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."
Serving Size: 1 (1452 g)
Servings Per Recipe: 1
"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!"
"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."
"WOW! The cinnamon and ginger really heighten the flavor of these gems.
We will surely make these again!"
"I have been making these cookies since I read the recipe in Bon Appetit back in 1986! They are amazing - people are so surprised when they taste them. Unlike the the review below, my recipe does have ground ginger and I make sure to always have a fresh supply of Penzey's ground ginger - it makes all the difference in the world. Vietnamese cinnamon and that ginger - superb! It is always my go-to chocolate chip cookie recipe."
"I too got this recipe from BA in February 1986. The version I have does not contain ground ginger. It is a wonderful cookie. Every time someone taste it, they ask for the recipe. I also like to use milk chocolate chips and/or pecans as variation. Wonderful Christmas or Valentines gift."