Chocolate Chip Cookies

This classic chocolate chip cookie recipe combines all the right ingredients to make a warm, tasty cookie everyone can enjoy. With the use of our cold extraction process, Madagascar Bourbon Pure Vanilla Extract adds over 400 naturally occurring flavors for a delicious taste that will impress.

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 1/4 cups white sugar
  • 1 1/4 cups brown sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 2 eggs
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 3/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 2 cups semisweet chocolate chips

Directions

Heat oven to 350°F. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, soda, salt, baking powder and cream of tartar. Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly: remove from baking sheet. Cool on wire rack. Makes about 4 dozen crackly, chewy-crispy bakery-style cookies. They are wonderful!

 

Notes:

Recipe courtesy of Nielsen-Massey Vanillas and Renee Hartzler.

For a gluten-free version of this recipe, see our Gluten-Free Brown Butter Chocolate Chip Cookies.

 

  • 340 grams butter (3 sticks), softened
  • 250 grams white sugar
  • 250 grams brown sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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  • 2 eggs
  • 500 grams all-purpose flour
  • 2 teaspoons baking soda
  • 1 3/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 350 grams semisweet chocolate chips

Directions

Heat oven to 180°C. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, soda, salt, baking powder and cream of tartar. Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 5 cm apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly: remove from baking sheet. Cool on wire rack. Makes about 4 dozen crackly, chewy-crispy bakery-style cookies. They are wonderful!

 

Notes:

Recipe courtesy of Nielsen-Massey Vanillas and Renee Hartzler.

For a gluten-free version of this recipe, see our Gluten-Free Brown Butter Chocolate Chip Cookies.

 

  • Nielsen-Massey time icon

    10 minprep

  • Nielsen-Massey time icon

    15 mincook

  • Nielsen-Massey yield icon

    4 dozen

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract