I’m used to getting enthusiastic recipe requests, but Alisha Johnson of Charlotte practically wrote me an ode about the cookies at Ballantyne Hotel & Lodge.
“When I tasted the Ballantyne Hotel’s freshly baked chocolate chip cookies, I almost couldn’t stop eating them. If it weren’t for the fact that the event I was attending that day had to come to an end, I would probably still be there right now, dancing back to the cookie table.
“Needless to say, I have to have the recipe.”
This cookie should please those in multiple cookie camps. It’s crisp on the edges, soft and a little cakey in the center. There’s just a bit of cardamom, but the flavor really comes through.
These are restaurant-size cookies, so when you put them on the baking sheet, allow plenty of room for them to spread. Unless you’re using a full-size sheet pan, it’s unlikely you’ll fit more than three to four cookies on an 18-by-13-inch half-sheet pan.
The recipe calls for using a 3-ounce scoop to portion the dough. If you don’t have one, measure the dough into 1/3-cup measuring cup, then roll it into a ball. The idea is for the dough to slowly bake down into a circular puddle of goodness, leaving a cookie with crisp edges and a slightly soft middle.
Oops, now I guess I’m writing an ode of my own.