There was a cookie tin at the dessert station that never went empty. If the cookie supply ran low, it was replenished, pronto. And always with Toll House cookies —gold standard of cookies.
There were very regular tasks at the Seaward Inn: spot the napkins and placemats, and place in the washer to soak overnight, refresh the flowers on the tables, clean and refill the salt and pepper shakers, bake toll house cookies and fill the cookie tins, the list went on and on. Mrs. Cameron had routines and TO DO lists for each day of the week, and we followed them to a T.
I saved your recipe of Toll House cookies. Mine is very similar, but different enough to give yours a try.
Thanks!
Kathie
Kathie, I’ve tweaked the recipe.
I use high fat butter, and the darkest brown sugar I can find. Also, I use the butter right out the fridge, cold, cold cold.
Once everything is mixed and I scoop the cookies on to the tray, I place tray in the refrigerator for at least 15 minutes to cool before placing them in the hot oven.
Jen