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Happy New Year’s! – Chocolate Chip Cookies at Foxfield Inn, Charlottesville VA

As an innkeeper here at Foxfield Inn I have one New Year’s resolution that I always keep – to break all my other resolutions by the end of January.  This is very easy to do.  This year though I am going to follow the advice of Alton Brown from more than a year ago.  My resolution is to make almost all of my own food.

On the September 6, 2013 podcast Alton and Geoffrey Zacharian are talking about quality of food versus quantity.  Their discussion was that if you want a food – say french fries – go ahead and have french fries. Only make them yourself and do not buy them from a fast food joint.  The flavor, quality and nutrition most likely will be much superior to what you can purchase.  Studies have shown that people also tend to eat less and enjoy the food more if they make it themselves.

So what does this have to do with Chocolate Chip Cookies?  Well, below is our recipe for what our guests consider to be pretty fantastic cookies.  You can tell by how fast the cookie jar is emptied that they do believe what they tell us.  Now to the eating less part – bake some of the dough now and freeze some for later.  That way if you want a chocolate chip cookie you can pop one or two out of the freezer and bake them – no over eating!

We hope you enjoy these as much as our guests do.

Chocolate Chip Cookies
Print Recipe

2 ¼      cup                flour
1          teaspoon        baking soda
1          teaspoon        salt
1          cup                unsalted butter, softened
¾         cup                white sugar
¾         cup                light brown sugar, packed
Ingredients for the cookies – best
practice is to get all your
ingredients ready before you start

1          teaspoon       vanilla extract

2          large              eggs
2          cups              Ghirardelli 60% Cacao Bittersweet      
                                   Chocolate Chips
1          cup               pecans, chopped
Preheat oven to 375ºF.  Line baking sheets with parchment paper or leave ungreased.
Combine flour, baking soda and salt.  Mix well.

In a large mixing bowl beat the butter, white sugar and brown sugar with an electric mixer on medium speed until creamy.  Add eggs, one at a time, and beat until thoroughly mixed into batter.  Stir in vanilla.

I use a cookie scoop which
holds two tablespoons of dough
Add the flour mixture in thirds, beat until just mixed in after each addition.  Don’t mix too much as this will cause the cookies to be tough.
Stir in the bittersweet chocolate chips and pecans.
Drop by heaping tablespoons onto prepared baking sheets.  If you want a bit of a decadent taste sprinkle a very small amount of flaky sea salt on top before baking.
Bake for 9–11 or until golden brown.  Cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Cookies out of the oven – cooling
Cookie dough ready to go
into the freezer


To freeze – line a baking sheet with was paper and drop the tablespoon of cookie dough onto the sheet.  Freeze until the dough balls are firm.  Place is a freezer bag and store in freezer for up to two months.  To bake frozen cookies, remove from freezer while pre-heating the oven.  Place on parchment line sheet and bake for 10-12 minutes.  They will not spread as much as the fresh cookie dough but will still be just as yummy.

We hope you enjoy!
Dan & Kathryn Bundy
Innkeepers at Foxfield Inn

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