Who loves homemade chocolate chip cookies? Who doesn’t love homemade chocolate chip cookies? There’s just something heavenly and comforting about a warm gooey cookie, fresh from the oven. The only problem is…baking cookies can be tricky. Sometimes they can come out flat and crispy; sometimes they end up undercooked in the middle and overcooked on the outside. Sometimes they’re salty; sometimes they’re just blah.
I make my own vanilla sugar and I thought that I might try enhancing my chocolate chip cookie recipe with it. Result? Delicious!
Triple-Vanilla Chocolate Chip Cookies
- 1 cup butter, softened
- 3/4 cup vanilla sugar
- 3/4 cup packed brown sugar
- 1 tablespoon real vanilla extract
- 1 vanilla bean
- 2 eggs
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1 12-oz package of chocolate chips (Ghirardelli is my favorite brand; Hershey’s is a close second.)
Mix the butter, sugars, vanilla extract, and vanilla bean (split lengthwise, then scrape out the vanilla seeds for this recipe; set pod aside for future use); mix at high speed until batter is creamy. Add the eggs and continue mixing until the batter is very fluffy. Slowly add the dry ingredients and beat until thoroughly mixed. Stir in the chocolate chips.
I usually prefer to chill my chocolate chip cookie dough before baking. Place the bowl into the refrigerator for roughly 1-2 hours, or until it’s chilled to your liking. If you don’t have time or don’t want to use chilled dough, you can skip this step.
Preheat oven to 350 F. Drop cookies onto baking sheet lined with parchment paper and bake roughly 8-10 minutes, or until desired doneness. Keep the bowl in the refrigerator in between batches to maintain the same level of chill throughout the whole process. This will help ensure all your cookies come out the same.
This recipe makes about 4-5 dozen cookies, depending on what size you make them. They are soft and rich, with a wonderful but subtle vanilla flavor. Enjoy!