There are those times what you order at a restaurant turns out to be something so amazing that you want to replicate it at home. This chocolate chip cookie recipe from Castle Hill Inn in Rhode Island is one of them.
A few weeks ago, Ryan and I had the pleasure of staying at Castle Hill Inn in Newport, Rhode Island for a friend’s wedding. It is a delightful boutique hotel with beach cottages lined up along the serene Newport shoreline. Upon our arrival, we found the most heavenly cookies waiting for us in our cottage. With just one bite, these cookies scored a place on my top five cookies of all time list.
Upon returning home to New York, I googled “Castle Hill Inn chocolate chip cookie.” I didn’t expect any results, but to my surprise, the hotel had posted a recipe for them on it’s Facebook page!
There are a few things that sets these apart from your everyday chocolate chip cookie 1) all that butter, 2) a combination of milk chocolate chips, white chocolate chips and pecans, and 3) chilling the cookies prior to baking.
Take note of number 3 above. Chilling the dough really makes these cookies thick and chunky and not as flat. (Read more about chilling cookie dough on the King Arthur Flour Website.) I will always chill my dough prior to baking now!
Castle Hill Inn was a delightfully special getaway. I am glad that I have these cookies to remember our special trip. Enjoy!
- 1¼ cup light brown sugar
- 1¼ cup granulated sugar
- ¾ pound butter, softened*
- 4 eggs
- 2¼ teaspoon pure vanilla extract
- 4 cups flour
- 2 ¼ teaspoon salt
- ¾ teaspoon baking soda
- 2 ¼ teaspoon baking powder
- 8-10 oz chopped pecans
- 20 oz chocolate chips (mix of dark, milk chocolate and white as available)
- *The original recipe called for a pound of butter, but I only had ¾ pound (3 large sticks). The cookies still turned out great. This makes a large number of cookies (almost 4 dozen for me).
- Combine soft butter, granulated sugar and brown sugar in mixing bowl and cream ingredients for about one minute until the mixture is light and fluffy in texture.
- Add eggs one at a time along with the vanilla extract, mixing after each egg.
- Mix the batter on high for a few minutes until it becomes light in texture.
- In a large bowl, sift together the flour, salt, baking soda, and baking powder.
- Add the dry mixture to the butter, sugar and egg mixture and mix until combined.
- Mix in all chocolate chips and pecans.
- Chill thoroughly in refrigerator (at least 30 minutes).
- Portion cookies onto parchment lined cookie sheet.
- Bake at 350ºF for 8-10 minutes or light golden brown for soft chewy cookies. Bake longer (10-14 minutes) for crispier cookies. Rotate pan half way through baking.**
- *After chilling the dough, my cookies needed 12-14 minutes of baking time, but this will vary based on how long you've chilled your cookies and your oven.