Some have called baked goods the world’s greatest treasure and these Blue Ridge Mountain Chocolate Chip Cookies are real gems. I love sampling all kinds of baked goods while traveling and I love collecting the recipes as souvenirs of my travels. On one of my trips to Georgia, my sister and I drove north about 3 hours from Atlanta into the Blue Ridge Mountains. This is where I collected my recipe for Blue Ridge Mountain Chocolate Chip Cookies.
Blue Ridge, GA is one of the most beautiful little towns I’ve been to. One of the best things we did there was take an excursion on the Blue Ridge Parkway Scenic Railway. The train departs from the station in the city of Blue Ridge and makes a 26 mile round trip following the Toccoa River to the small towns of McCaysville/Copper Hill. Here the Toccoa River becomes the Ocoee River, flowing northward into Tennessee. This river runs through the quaint town of McCaysville and its twin city, Copperhill, Tennessee. In downtown, McCaysville look for the Blue Line which marks the spot where Georgia ends and Tennessee begins.
We rambled around town and ate Georgia Boy BBQ. That’s where we met Melanie. She works there (but wrestles alligators on the side.) She told me about these amazing cookies her grandma used to bake, then her mama, and now she follows in the tradition. It took a little sweet talking to get the recipe for Blue Ridge Mountain Chocolate Chip Cookies from Melanie, but it was worth it.
We baked them up when we got home to my sister’s house and at the first bite, I knew I had found my go-to, all-time favorite cookie recipe. These cookies are awesome!
Bake up a batch today and you’ll see why. You’ll be everyone’s favorite person when you bake these babies.
Blue Ridge Mountain Chocolate Chip Cookies
Yield 2-3 dozen
- 1⁄2 cup shortening
- 1⁄2 cup butter, unsalted
- 3⁄4 cup white sugar
- 3⁄4 cup packed brown sugar
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 1 teaspoon baking soda
- 2 eggs
- 2 3⁄4 cups bleached all-purpose flour
- 1 teaspoon salt
- 2 cups chocolate chips chunks
- Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
- Blend dry ingredients and add to mixture.
- Stir in chocolate chips.
- Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
- Bake at 375° for 10 minutes until lightly brown.
Makes 2-3 dozen cookies depending on size.