07 Sep Let Them Eat Cookies…
By: Julie Kelly
We’ve all heard the idea, bake some cookies or a pie before your next open house, people love a house that smells good, it will attract buyers.
Well, in my opinion it is a super easy marketing strategy and your house will definitely stand out from the others. There is nothing better than walking into a house that smells like chocolate or cinnamon or coffee. Hours after they leave, the prospective clients will be saying, “Hey do you remember the deck at the house with the cookies?” or “I could really get used to baking in that kitchen where we had the cookies.”
If you like chewy chocolate chip cookies (and who doesn’t?) then before the next scheduled open house your agent is hosting at your home, whip up a batch, set them out for your guests (of course, minus the ones you just had to taste test to make sure they were okay…) and hopefully, the great smell along with the unexpected snack will encourage some activity on your home!
Here is a recipe I’ve made myself at home, from one of the stars on the Food Network. It’s easy and tastes wonderful!
Chewy Chocolate Chip Cookies
Alton Brown, Food Network
- 2 sticks unsalted butter
- 2 1/4 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- Ice cream scooper (#20 disher, to be exact)
- Parchment paper
- Baking sheets
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Makes 2 1/2 dozen cookies