My parents recently visited Mexico and were nice enough to bring me back a bottle of tequila (in the coolest bottle ever!) and mexican vanilla.
After giving the vanilla a whiff I couldn’t wait to use it. It smelled different that any vanilla I’ve had.
The aroma was intoxicating and really warm, and comforting. And almost creamy in comparison to the madagascar vanilla I made for Christmas.
I wasn’t sure what I wanted to do with vanilla first. So I brought it down to South Carolina with me. I figured I would want to bake something over spring break anyways.
A day or two into break the boyfriend asked if there was anything sweet in the house, I said no but that I would make something. He suggested chocolate chip cookies.
Chocolate chip cookies it was.
I was excited to try the vanilla in a classic cookie like this. I figured it would be easier to tell the difference from the vanilla I usually use.
The recipe I used is from Alice at Savory Sweet Life.
It’s so good you don’t even need a mixer. It had been awhile since I made a batch of cookies by hand, but it was a good workout.
When was the last time you whipped up a batch of cookies?
Chocolate Chip Cookies
- 2 stick (1 cup) unsalted butter, softened to room temperature
- 1/2 cup sugar
- 1 1/2 cups packed brown sugar
- 1 tsp salt
- 2 tsp vanilla
- 2 eggs
- 2 3/4 cups flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 cups semi-sweet chocolate chips
To Make the Cookies:
- Preheat the oven to 360 degrees F. Line 3 – 4 cookie sheets with parchment paper or a silpat. (Don’t have enough cookie sheets? No problem. Just rotate them as you go, allowing each pan enough time to cool. You can always stick it in the fridge if need be.)
- In a large bowl cream together the butter, sugars and salt. Once the mixture is light and fluffy and the vanilla and eggs, mixing until just combined.
- Sift together the flour, baking soda and baking powder then mix into the butter mixture until there are a few streaks of flour left. Don’t over mix the cookie dough!!
- Toss in the chocolate chips and mix until evenly distributed and the remaining flour is mixed in.
- Scoop the dough 2 tbsp at a time on to the cookie sheets. Give each cookie plenty of space as they will spread during baking. (I scooped all of my dough and then baked the cookie sheets one at a time. While one batch of cookies was baking I popped the other cookie sheets in the fridge and rotated them out.)
- Bake for 12-15 minutes, or until golden brown. Remove and allow to cool not the cookie sheets for an additional 5 minute before moving to a cooling rack. Store the cookies in an airtight container for 3-5 days.