Over the weekend I did my first cooking demonstration for our local Cattle Women’s Summit. Speaking in public has never been something I aspired to, in fact I would rather eat dirt. But you know, it was actually fun and I really enjoyed myself. Everyone there was so nice and supportive and I met some new friends, which is always great. I am really glad that I did it. Especially when our US Congresswoman stayed and watched my presentation! I showed the group how to make Cinnamon-Chocolate Cobbler and Easy Vanilla Ice Cream.
I will doing another one at The Merry Peddler in Casper on February, 11. If you are in the area, I would love for you to come! I’m developing a few new recipes just for the demo using the More Than Gourmet products. Remember that Steak & Mushroom Pot Pie I made with More Than Gourmet Demi-Glace? Good stuff I tell you! Be sure to visit The Merry Peddler to get the details on signing up! In case you are out of the area and can’t go to my cooking demonstration, there are online education classes available that features great cooking advice.
Now onto these fabulous cookies! You’ve probably noticed I love the cinnamon and chocolate combination and I don’t know why I just now thought to put cinnamon in chocolate chip cookies, they were so good! These cookies were soft and chewy, just the way I love them. With the Super Bowl coming up this weekend these would be great for the party. I will have more Super Bowl grub coming for you this week along with a giveaway from Virtual Potluck!
Cinnamon Chocolate Chip Cookies
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon Saigon cinnamon
- 2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees.
In a large mixing bowl beat butter until creamy, add sugars mixing until combined. Add eggs and vanilla and beat until combined. Add flour, baking soda and cinnamon, continue to beat until all incorporated. Fold in chocolate chips.
Scoop onto a greased or lined baking sheet about 2 inches apart. Bake for 12-15 minutes or until lightly browned around the edges. Cool for 2 minutes on cookie sheet and then move to a wire rack to cool completely. Store in an airtight container.