Chef Michael’s Chocolate Chip and Walnut Cookie Recipe

We recently received a letter that was so touching, we thought we would share it along with the recipe they had written to say they enjoy.  It is meeting wonderful people like Diane and Ken that make us love what we do!

Dear Michael,
My husband and I stayed at your Inn eight years ago this coming June.  At that time I purchased your Signature Recipes cookbook.  I just want to say that I have been cooking from this book all of this time and have had the best meals from it.  The book is so tattered from its use, but that is okay, I just love it.  It really has been my bible of cooking all of this time.

The chocolate chip cookie recipe is made with shortening.  Most of these years I could not part with my butter in a cookie and made them with the butter.  I have just recently moved back to Virginia where I have many friends and wanted to make the cookies for them.  Because I did not have enough butter, I used the shortening, and to my delight, they were sensational.  The neighbors are begging for the recipe.  I just cannot believe the difference in the texture and taste.  I wish I had trusted your recipe years ago.

I just wanted to send this note of thanks for a lovely and memorable stay eight years ago and for making me the fabulous cook I seem to be today because of your book.

Hope to get up to Maine someday again and enjoy your food and accommodations.  Until that time, I will keep your recipes close to my heart (and stomach)…

Diane and Ken Long 

CHOCOLATE CHIP AND WALNUT COOKIES
Makes 40 cookies

1 cup vegetable shortening
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
2 cups chocolate chips
1 cup walnut pieces

1. Preheat the oven to 350 degrees.

2. Cream together the shortening, sugars, eggs and vanilla until fluffy. 

3. Mix together the flour, baking soda and salt.  Stir into creamed mixture.  Mix in the chocolate chips and walnut pieces by hand.

4. Make balls with a #40 ice cream scoop and place about two inches apart on a baking sheet lined with nonstick  baking mat or on a lightly greased baking sheet.

5. Bake for 15 minutes.  Transfer the cookies to cooling racks to cool.