Chocolate Chip Cookie Day!

  • Posted by: Tomato Head, Market Square Manager • March 1st, 2018

We don’t mean this as a bait and switch, per se.  It is not actually chocolate chip cookie day as the food calendar would have it, but, honestly, everyday there’s a warm cookie nearby is a de facto festival in my book.  Today, while we are, in fact, celebrating the chocolate chip cookie, we’re doing it all on our own terms.

Almost every package of chocolate chips has a recipe for cookies on the back; some have that most famous of chocolate chip cookie recipes, the Toll House Cookie.  At least our package did, and Mahasti decided to follow that recipe exactly and to the letter.  When the cookies came out of the oven, Mahasti concluded that it was a good time to do a little tweaking…

We’re including the recipe, but we hope you’ll take a moment to watch the cookie making in action!  While you’re there, subscribe – we have good stuff cooking all the time.


Flour Head Bakery’s Chocolate Chip Cookie

2 sticks unslated butter, softened

½ cup Light Brown Sugar

½ cup Granulated Sugar

1 teaspoon Vanilla Extract

2 large Eggs, room temperature

2 ¼ cup All Purpose Flour

1 tsp Baking Powder

1 tsp Salt

2 cups Chocolate Chips

1 cup Chopped Walnuts

In the bowl of a stand mixer with the paddle attachment cream the butter with the sugars until light and fluffy.  Scrape the bowl down and with the mixer running on low speed add the vanilla, followed by the eggs – one at a time, and allowing the first egg to mix in before adding the second.  Scrape the bowl down after the second egg has completely mixed in.

In a small bowl mix together the flour with the salt and baking powder.  Whisk briefly to remove the lumps in the flour.  With the mixer running on low speed add the dry ingredients and mix until all the flour is inocorporated into the mixture.  Scrape the bowl down oen more time and mix for 15 – 20 seconds, then gradually add the chocolate chips followed by the nuts and mix until they are mixed in.

Preheat oven to 350 degrees

Scoop as many cookies as you would like to bake onto a parchment lined cookie sheet, allowing 2 inches between each cookie.  Flatten the cookies slightly and bake on the middle rack for 12- 13 minutes or until the edges are starting the brown.  Cool cookies on a cooling rack for 5- 10 minutes then enjoy.

Scoop the remainder of your cookie dough onto a parchment lined plate.  Freeze the cookie dough balls for 20- 30 minutes.  Transfer the dough balls to a Ziploc bag and freeze for up to 6 weeks.

To bake cookies from frozen, simply thaw the cookies 1 hour before baking then follow the baking instructions above.

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