Vanilla Bean Chocolate Chip Cookies
Submitted by Tracey Reynen
Vanilla bean chocolate chip cookies with real vanilla bean seeds scraped into buttery dough. The vanilla beans create flecked, fragrant cookies with sophisticated flavor and optional walnuts for crunch.
YIELD
56 servingsPREP
20 minCOOK
15 minREADY
40 minReal vanilla beans elevate these chocolate chip cookies from everyday to extraordinary.
Scrape the tiny black seeds from two vanilla bean pods right into creamed butter and sugar, and watch those flecks disperse through the dough like magic. Combined with vanilla extract for double vanilla power, the flavor becomes intoxicating, warming, and unmistakably real.
Chocolate chips and optional walnuts fold into the fragrant batter, which bakes into 56 golden cookies with slightly crisp edges and soft, vanilla-perfumed centers.
Pro Tips
- Save used vanilla bean pods for vanilla sugar or vanilla extract
- Flatten dough balls slightly with spatula for even baking
- Bake in batches, watching carefully after 12 minutes
- These freeze beautifully; make ahead and bake from frozen, adding 2 minutes
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, sift together flour, baking soda, and salt.
Scrape vanilla bean seeds from pods into standing electric mixer, reserving pods for another use if desired, and add butter and sugars, beating until light and fluffy.
One at a time, beat in eggs, beating well after each addition, and beat in vanilla extract.
Add flour mixture and beat until dough just comes together.
Stir in chocolate chips or chunks and walnuts (do not overmix).
Form dough into 1½ inch balls and arrange about 2 inches apart on parchment-lined baking sheet.
Flatten balls slightly with a metal spatula and bake cookies in batches in middle of the oven until golden, 12 to 15 minutes.
Transfer cookies with spatula to racks to cool.
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