Christmas celebrations at the Full Moon Inn are in full swing.  The weather is cool, and the cocoa is hot!  The Full Moon Inn is a great place to hunker down after a fun day of Fredericksburg shopping and dining.  


Something fun to do for the entire family at Marketplatz, in downtown Fredericksburg, Texas is the Eisbahn Outdoor ICE SKATING rink!  Check out their website for all the details.

Tonight at 7 pm, the Fredericksburg Chorale will present their Christmas concert entitled Navidad Neustra.  The concert will be held at St. Joseph's Halle located at 212 W. San Antonio Street in Fredericksburg Texas. There are also two concerts on Saturday, December 3 at 3pm and 7pm.  Admission is by donation, and should be a beautiful experience.

Something is always cooking here at the Full Moon Inn.  The Captain is away today, so I thought I would surprise him this afternoon with warm, homemade, chocolate chip cookies.  As if we didn't eat enough dessert on Thanksgiving!  Guests are on their way also, and I love to serve them warm cookies also. I'll shar my recipe with you below.


                           Full Moon Inn Chocolate Chip Cookies 

Ingredients

• 1 cup (2 sticks) salted butter, softened
• 1/2 cup sugar
• 1 1/2 cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2 3/4 cups (12 oz) all-purpose flour (I love to use organic whole wheat pastry flour)
  
• 3/4 tsp. sea salt
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 bag (12 oz) chocolate chips, I use semi-sweet
• 1 bar semi-sweet baking chocolate, chopped fine
  

Instructions Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough onto a baking sheet lined with parchment paper (we think parchment paper is THE BOMB around here). Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

If you want to use table salt and not sea salt, only use 1/2 tsp.

Feel free to use more chocolate chips, or a different kind such as milk chocolate or white chocolate.  I am only using 12 oz because that's all I had.


Tomorrow, I think I will make peanut butter cookies.  They are flour less and great for people with a Gluten Free lifestyle.  Come back tomorrow for my recipe.