What makes a good chocolate chip cookie? Much like the great culinary face-offs of coffee vs tea, meat vs vegetarian (I still don’t know why this is even a question), chunky vs creamy, it seems everyone has a clear preference when it comes to cookies: crispy vs chewy, nuts vs none, etc., etc., etc. The Sweet Dreams, I believe, are so delicious that they will please anyone. A little crispy on the outside and chewy on the inside, optional nuts, and best of all, a little hint of spice and a light dusting of crystalized sugar. My mouth is watering.
I don’t remember when I first made these cookies, but I am sure I’ll be making them for years to come. The recipe came from a bed and breakfast cookbook tucked away in my parents’ shelves, and I believe the initial creation was part of a Christmas-present-cookie-baking-extravaganza. They are hands-down my favorite chocolate chip recipe, and I have a hard time not eating all the cookie dough first. I have made some modifications from the original recipe, adding in the nutmeg and cloves. The spices give the cookies a wintry, christmas-y feel, but are certainly delicious ANY time of the year. The key part of this recipe is allowing the dough to chill, so they cook up all crispy AND chewy. Enjoy!
Foothill House Sweet Dreams
adapted from: The American Country Inn Bed and Breakfast Cookbook
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups firmly packed light brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 1/2 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 12 ounce package semisweet chocolate chips (I bet dark chocolate chips would be even better!)
- 1 cup chopped walnuts
- 1 cupish powdered sugar
What to do:
- Cream butter. Beat in brown sugar, egg and vanilla.
- In a separate bowl, combine flour, baking soda, cinnamon, nutmegs, cloves, and salt. Blend into butter mixture.
- Fold in chocolate chips and walnuts. Refrigerate until firm.
- Preheat oven to 375 degrees. Lightly grease baking sheets.
- Roll dough into balls about 1 inch in diameter. Cover a small plate in powdered sugar and gently roll the balls in it, covering them completely. Arrange on cookie sheets, spacing about 2 inches apart.
- Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in an airtight container if you haven’t already demolished the whole batch. Makes about 6 dozen.