Some years ago I was lucky enough to have the best job on the planet. Thankfully, I knew it at the time and was able to deeply appreciate the experience. I was a part of a cooking/care-taking team for a spectacular property in California on Lake Tahoe – Cascade Beach. This property was owned by a wonderful family. They made those of us on staff feel like family. I literally lived in a tiny room above the kitchen. My work space – a beachfront kitchen with an unobstructed view across one of the prettiest alpine lakes in the world. Like I said, the best job on the planet.
Cooking food for amazing people in a spectacularly beautiful place. My definition of bliss.
How does this relate to today? Recently we posted a recipe for Fleur de Sel Chocolate Chip cookies. It was our most popular post to date. It also brought out some requests for these cookies – from my friends who like a bit more dough with their chocolate. Who am I not to oblige? Cookies can be a bit like religion, everyone has a strong opinion about what is right and they are usually solidly set in one camp or another.
Cascade Beach Chocolate Chip Cookies
While we did describe the Fleur de Sel Chocolate Chip cookies as THE chocolate chip cookie recipe. As we all know, everyone has their favorite style. I’d like to argue that Cascade Beach Chocolate chip cookies are neck and neck. Where the Fleur de Sel version boasts decadent chocolaty goodness; Cascade Beach Chocolate Chip cookies feature the ideal ‘Mrs. Fields-like’ dough texture.
I used to make 10-12 dozen of these cookies every Thursday in preparation for the weekend crowd. All these years later and I can still make them without glancing at the recipe.
I encourage you to have a chocolate chip cookie bake-off. Let us know which style you prefer – OR, if you have an EVEN BETTER version! We love to hear about your culinary adventures! Tag us: @foodologygeek and @fifth_food_group
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Cascade Beach Chocolate Chip Cookies
These are a hearty dense chocolate chip cookie with a healthy dough to chocolate ratio.
For our readers baking at high altitude: These work GREAT without any modifications. Note: they won't brown the same way as they do at sea level, but they also don't go flat.
Preheat the oven to 400 ℉.
Cream the butter and sugar together. [Use a heavy duty stand mixer with the paddle attachment - if you have one available.]
Add eggs to the creamed butter and sugar. Mix until combined.
Add oatmeal and mix until combined.
Combine all of the remaining dry ingredients in a separate bowl - flour, salt, baking soda and baking powder. Whisk together.
Add roughly ⅓ to ½ of the flour mixture into the wet ingredients. Mix until just combined.
Add the remaining dry ingredients, mixing after each addition. [NOTE: This dough becomes very heavy and hard to mix. If you are using a stand mixer you can continue to use your mixer without damaging it IF it is a large capacity, heavy duty model. If it is not, you may want to switch to using a spoon or your hands.]
Add the chocolate chips. [I use my hands to knead them into the dough.]
Form the dough into golf ball spheres. Put onto a cookie sheet and flatten slightly.
Bake in a 400 ℉ oven for 6-8 minutes. They are done when they are just starting to brown. [At high altitude: They will not brown until they are overdone. Remove them from the oven when they flatten slightly and the surface no longer looks shiny.]
Do you like nuts? Pecans or walnuts work well in these cookies. While the recipe only calls for 12 ounces of 'chips', the dough can accommodate up to 24 total ounces of 'chips' or nuts. One of the favorite combinations in our household: 12 oz chocolate chips, 6 oz peanut butter chips, and 6 oz of pecans.