Vail Valley woman wins cookie contest | VailDaily.com
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Vail Valley woman wins cookie contest

Vail Daily Staff Report
Vail, CO Colorado
Kristin Anderson/Vail DailyAnne Sullivan, left, hands out Catherine Canaday's Chocolate Chip Mogul cookies Wednesday during the Beaver Creek Chocolate Chip Cookie competition tasting in Beaver Creek.
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VAIL VALLEY, Colorado – Beaver Creek’s sixth annual World’s Best Chocolate Chip Cookie Competition announced the winner of the cookie recipe that will be served at Beaver Creek throughout the season – Jennifer Downs, of Edwards.

Downs, along with four other finalists, baked 1,000 cookies each for skiers and snowboarders to sample and vote on their favorites.

A record 91 entries were received and the five finalists were Lisa Artacho of San Jose, Calif., Catherine Canaday of Brighton, Colo., Heather Dirvonas of Edwards, Jennifer Downs of Edwards and Allana Smith of Vail.



The finalists served their top chocolate chip cookie recipe to an eager crowd during a festive celebration in Beaver Creek Village. The winner receives a $1,000 Beaver Creek Visa Gift Card. Second place honors went to Canaday, and Dirvonas came in third.

Beaver Creek’s Cookie Time chefs serve fresh chocolate chip cookies to guests each day at 3 p.m. throughout the winter season. For more information about Beaver Creek Cookie Time or other upcoming events, visit http://www.beavercreek.com.



Mountain Top Chocolate Chip Cookies

Ingredients:

1⁄2 cup butter



1⁄2 cup margarine

3⁄4 cup white sugar

3⁄4 cup packed brown sugar

2 large eggs

3 cup flour

2 teaspoon baking soda

1⁄2 teaspoon salt

2 teaspoon vanilla bean paste

1 3⁄4 cup chocolate chips

Method:

Preheat oven to 350˚F

In a large bowl, stir together the butter, margarine, white sugar and brown sugar until smooth.

Mix in eggs one at a time, stir in the vanilla bean paste. Combine the flour, baking soda and salt. Stir into batter until blended. Mix in the chocolate chips so they are evenly distributed. Lightly roll heaping teaspoon full of dough in a very loose ball. Place on ungreased cookie sheet, spacing 2 inches apart.

Bake until the edges and top begin to brown, approximately 10 minutes. Allow cookies to cool for a few minutes on the baking sheet before removing them to wire rack.


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