Vanilla Bean Chocolate Chip Cookies
Chocolate Chip Cookies recipe
Yield
56 servingsPrep
20 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups | all-purpose flour |
|
| 1 ½ | teaspoons | baking soda |
|
| 1 ½ | teaspoons | salt |
|
| 2 | each |
vanilla bean
split length--wise |
*
|
| 1 ½ | cups |
butter
unsalted, softened |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 2 | tablespoons |
brown sugar
firmly packed |
|
| 1 | cup |
sugar
granulated |
|
| 2 | tablespoons |
sugar
granulated |
|
| 3 | large | eggs |
|
| 1 ½ | teaspoons | vanilla extract |
|
| 3 | cups |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 1 ½ | cups |
walnuts
chopped, optional |
|
Trans-fat Free, High Fiber
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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