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by Marcus Pace
Tasting Room General Manager
Photo credit Logan Walker
Grandma Dottie had a way of bringing people together with her delicious cooking. It wasn’t just her culinary skills that made her special; it was the love and care she put into every dish she made. Whether she was whipping up a batch of her famous chocolate chip cookies or sharing stories of her family’s history, Grandma Dottie always knew how to make everything feel better.
She would invite me to join her in the kitchen, and together we would create mouthwatering meals that filled the house with the most amazing aromas. As we worked together, she would tell me about the struggles she had faced and how she had found strength and comfort in helping and cooking for others. She would share recipes that had been passed down through the generations and explain the special meaning behind each dish.
Through her cooking, Grandma Dottie taught me the importance of family, love, and the simple joy of helping others without being asked. She showed me that even in the darkest of times, there is always hope and something to be grateful for. Her influence will always stay with me, and I will always be grateful for the lessons she taught me in the kitchen and in life.
Photo credit Ashlee Brooke Photography
Dottie’s Chocolate Chip Cookies
(makes 3 dozen)
Ingredients
- 1 cup unsalted butter, softened, not melted
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, cream together the butter and sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate mixing bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until well combined. Stir in the chocolate chips.
- Line baking sheets with parchment paper. Drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 8-10 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
