May 7, 2014:
This Mother’s Day we would like to share one of our favorite chocolate chip cookie recipes from All Star Chef Ryan Scott and his mom. “Whether it’s at home or in front of a live audience, my mom is still my favorite cooking partner. I make the recipes that she taught me as a kid growing up. This chocolate chip cookie recipe is one of the best I have come across, plus it always brings back great memories of summer days and swimming with my family,” says Scott.
Chef Scott is the creator and owner of San Francisco’s popular “Market & Rye,” as well as a catering company called Ryan Scott2Go. Best known as a charismatic contestant on season four of “Top Chef” and he is now the host of his own San Francisco-based television show, “Food Rush“.
“My mother taught me that food brings together family and friends,” says Scott. What better way to celebrate Mother’s Day than baking up a batch of delicious cookies. Chef Scott adds, “Enjoy! And if you want to switch it up, add butterscotch chips or crushed hazelnuts.” Click here to watch Ryan and his mom make these cookies live.
Mom’s Homemade Chocolate Chip Cookies
“Servings: 30 Difficulty: Easy Time: 30 minutes Provided by: Ryan’s Mom
- 3/4 cup Sugar
- 3/4 cup Brown Sugar
- 3/4 cup room temperature Butter
- 1 Whole Egg
- 1/2 teaspoon Vanilla
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 cups Flour
- 3/4 cup Chocolate Chips
- Blend sugars, butter, vanilla and egg until smooth.
- Add baking soda, salt, flour and blend. Add chocolate chips and blend.
- Scoop cookies and bake at 350° for 8 – 10 minutes or until golden.