Blue Ridge Mountains Chocolate Chip Cookies

"These cookies have been served for over 75 years in the quiet village of Orkney Springs, VA. We have stayed in this retreat center called Shrine Mont where people come for rest, devotion, and fellowship. A couple of things set these cookies apart: butter and shortening ensure a thick cookie, soft in the middle, with a touch of almond extract."
photo by Roxygirl in Colorado photo by Roxygirl in Colorado
photo by Roxygirl in Colorado
photo by MrsNW1 photo by MrsNW1
photo by qwesthotdog photo by qwesthotdog
photo by danielleariana photo by danielleariana
photo by mellymouse_72283 photo by mellymouse_72283
Ready In:
2-3 dozen




  • Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.
  • Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
  • Blend dry ingredients and add to mixture.
  • Stir in Chocolate chips.
  • Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
  • Bake at 375° for 10 minutes until lightly brown.
  • Makes 2-3 dozen cookies depending on size.

Questions & Replies

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  1. KiwiGaz
    Beautiful. The ones I made looked nothing like the picture but they were sooooo good. Thanks Roxygirl! Note: I used at least 1/4 cup less of each of the sugars, with the huge amount of choc chips that much sugar isn't needed. I also had less choc chips (coz I ran out) but there were still plenty in the cookies.
  2. Katherine1
    This Chocolate Chip Cookie is a winner for my Cookie Monsters... This is the third time I've made them and I made a double batch only to have them disappear in record time. My house is the house where all the kids come after school, and all I heard was how "awesome" they were . This will definitely be a regular. Don't think I'll have a choice. lol I followed the recipe and used the 2 3/4 cups. of flour version and did refrigerate.
  3. MrsNW1
    Roxygirl, I can't thank you enough for sharing an awesome, excellent, delicious, and PERFECT chocolate chip cookie recipe.They came out so pretty and picture perrfect. And these taste and texture were perfect too. Not too sweet not salty they were chewy inside and a little crisp outside. I submitted my photo, I think it's number 2. A word of advice for anybody who is having problems with this recipe: baking on dark cookie sheets such as Wilton's, makes a HUGE difference. They bake more evenly. I love this recipe,and I don't need to look any further! THANKS AGAIN Roxygirl!!!!
  4. ~*Miss Diggy*~
    These were a bit salty for me... not sure why, maybe it was because I doubled it... ??? BUT, they are very good with the addition of kisses and chocolate chips, so next time I will make sure they have a bit of chocolate in every bite. ;)
  5. 5hungrykids
    These cookies are fabulous! I did use the 2 3/4 c. flour and they were thick and chewy and did not spread much at all. I used a cookie scoop for mine. I do not like flat crisp cookies, so these were perfect for me. The kids loved these and they couldn't get enough. Same with their friends. I did not care much for the taste of the dough and as my husband loves to eat cookie dough, he didn't like it much either, but he absolutely loved the baked cookie! These will be made often. Thanks for another fabulous chocolate chip cookie.


  1. qwesthotdog
    I added large English walnut halves about one per cookie mixed in with the chocolate chips. Used all butter and the extra flour with the slightly lower baking temperature. Perfect!
    • Review photo by qwesthotdog
  2. BlondeGuru
    I loved the cookies! The only suggestion I would make would be to replace the almond extract with coconut extract. I think I'll try that next time and update! Thanks again for your recipe post!
  3. trishypie
    These are fantastic! I used the full 2 3/4 cup of flour and all butter for this recipe. I also substituted the almond extract with maple extract as that's what I had on hand. I will definitely make these again. Thanks for posting!!
  4. Baking Latina Girl
    AMAZING!!!! GENIOUS!!! DELICIOUS!!! I loved these cookies!! They were so soft in the middle but crunchy on the outside!! Just for the record, i used margarine instead of shortening and I did add the extra 1/4 cup of flour. I also used only about a cup of of miniature chocolate chips and i think it was more than enough. Also that might be the reason why I got only about 18, 3-inch cookies. Amazing tho.... I have decided to keep this recipe as I always use a different recipe for CC. Thanks for this recipe.
  5. kcram
    I made this cookie twice this weekend! Love that it is cruncy on the outside and chew on the inside. It is a thicker cookies, doesn't flatten out. In my first batch I used chocolate/caramel swirl chips and they were ok, but wouldn't probably use them again. I also added pecans to half the batch and I loved that addition. My second batch I used semi-sweet chips and maple extract instead of the almond. Heavenly!! I also used Parkay instead of butter and only 1 egg. My second batch convinced me that I had found my one and only chocolate chip cookie!!! I made them smaller, dropped with a teaspoon, and yielded 3 dozen.



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