Farmhouse Inn’s New Signature Chocolate Chip Cookie Recipe
We are pleased to let you in on a little secret. Farmhouse Inn, California wine country’s quintessential favorite romantic stay or dine spot in Sonoma, has graciously offered to share its “secret” chocolate chip cookie recipe with The Epoch Times.
You may know that Farmhouse Inn’s Barn sleeping rooms and suites have fantastic indoor/outdoor fireplaces, private decks, huge bathtubs, steam showers, a Michelin-star restaurant, and spa on the property serenely tucked into the Russian River Valley.
You might also be aware that this AAA Four-Diamond inn is owned by brother and sister Catherine and Joe Bartolomei, and each year is heaped with accolades by travel magazines and guides for its personalized guest service.
While one expects award-winning service to consider your utmost comfort and privacy, here it is done with a sprinkle of mirth, a dollop of surprise, and a splash of delight—like the room fridge stocked with the sommelier’s favorite wines. Or the bath bar at check-in, where you can mix up some heavenly salts and oils to take back to your room for a luxurious bath in your tub for two with a woodland view. I won’t even mention the gourmet s’more fixin’s …
Our favorite touch is the evening service. Instead of turn-down with a mint, a staff member with a basket of cookies comes by each evening before you tuck in, to offer you freshly baked cookies. Cold milk is in your fridge.
Since fall is here and enjoying a basket of cookies in front of a cozy fire is comfort that we could all enjoy, Farmhouse Inn shares the new signature cookie recipe created by its Michelin-starred restaurant Pastry Chef Pattie Taan.
The Farmhouse Inn Cookie
By Pastry Chef Pattie Taan
- 4 ounces unsalted butter, soft
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk chocolate chips
- 3/4 cup white chocolate chips
- 1 cup semisweet chocolate chips
Preheat the oven to 350 degrees F. Beat the butter and sugars on medium speed until smooth. Add the egg and vanilla to the butter mixture until smooth.
Combine all dry ingredients in a separate bowl. Add the butter mixture to the dry ingredients on low speed. By hand, fold the chips into your batter.
Scoop batter onto a cookie sheet lined with parchment paper; we recommend using a small ice cream scoop. Place a second cookie sheet beneath the pan for more even baking.
Bake for 6 minutes and rotate the pan in the oven. Continue baking for approximately 5 to 6 more minutes. Cool on racks after cookies rest on the pan for 5 to 6 minutes.
Farmhouse Inn and Restaurant, 7871 River Road, Forestville, Calif. 95436; 707-887-3300
Michelle M. Winner is a regular contributor to The Epoch Times as “Culinary Traveler” and writes for luxury, spa, culinary, and corporate incentive travel markets. She is the vice president of IFWTWA.
The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.
2012-10-25 13:40:22
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Whistler Blowers, Insiders
Could you tell me, please, if I can use sugar-free chocolate for this recipe and what is the best chocolate to use for it? Thank you!
It seems to me that if you don’t use sugar in this dish, it won’t taste as good as intended. In that case, it would be better to not use chocolate at all or to use chocolate with a sugar substitute.
So, I read your post and comments on it yesterday and my wife and I decided to try making these cookies. Since my wife and I also don’t eat a lot of sugar and eat only organic foods, we changed this recipe up a bit. We have been using vegan chocolate from https://hellochocolate.com/ for a while now, so this time we decided to use it for this recipe as well. It turned out very tasty, and most importantly – healthy. If anyone is interested, I can share my version of this recipe.