From Denny: This is basically your standard chocolate chip recipe but with the difference of lots of extra vanilla extract to punch up the intensity. They should probably rename these cookies to Intense Vanilla Chocolate Chip Cookies.
This recipe is from McCormick, the company we usually think of for spices. Turns out they have quite an extensive recipe collection!
These cookies use light brown sugar along with white sugar. We like dark brown sugar at our house and reduce the white sugar by half. But hey, we are living in Louisiana where we like the molasses taste of dark brown sugar.
We bake and cook a lot with the cane syrup produced here. Steen's cane syrup is a lot like black strap molasses in that it is an intense taste but much sweeter, just perfect for baking or making an awesome barbecue sauce. I find it a bit too strong to pour onto pancakes. Of course, my Cajun husband thinks it's awesome on pancakes and waffles. :)
Vanilla Rich Chocolate Chip Cookies
From: McCormick
Makes: 5 dozen or 30 (2-cookie) servings
Prep Time: 15 minutes
Cook Time: 8 to 10 minutes per batch
Ingredients:
3-1/4 cups flour
1 tsp. baking soda
3/4 tsp. salt
1-1/3 cups butter, softened
1-1/4 cups granulated sugar
1 cup firmly packed light brown sugar
2 eggs
4 tsps. pure vanilla extract
1 (12-oz.) pkg. semisweet chocolate chips
1 cup coarsely chopped walnuts
Directions:
1. Preheat oven to 375 degrees. Mix flour, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
3. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutritional analysis per serving: 243 calories, 11 grams fat, 3 grams protein, 33 grams carbohydrates, 35 milligrams cholesterol, 168 milligrams sodium and 1 gram fiber.
Variations: For the variations below, add 1 teaspoon ground cinnamon with the flour. Use the following add-ins in place of the semisweet chocolate chips and walnuts.
Cranberry, Macadamia and White Chocolate Chip Cookies: Add 1 cup each dried cranberries, chopped toasted macadamia nuts and white chocolate chips.
Coconut, Almond and Chocolate Chip Cookies: Add 1 cup each flaked coconut, toasted slivered almonds and semisweet chocolate chips.
Coconut, Raisin and Pecan Cookies: Add 1 cup each flaked coconut, raisins and coarsely chopped toasted pecans.
Related articles
- Romancing The Chocolate: Cookies: Chocolate Bliss (dennysfoodandrecipes.blogspot.com)
- Romancing The Chocolate: Black Raspberry Chocolate Macadamia Cookies (dennysfoodandrecipes.blogspot.com)
- Romancing The Chocolate: Cookies: Mini-Chocolate Chip Dipped Shortbread Sticks (dennysfoodandrecipes.blogspot.com)
- Romancing The Chocolate: Easy Triple Layer Mud Pie (unusual2tasty.blogspot.com)
Subscribe in a reader to Romancing The Chocolate
* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
