If you’re in the mood to try a new and very good chocolate chip cookie recipe, I have one to recommend. It’s the new “Vanilla-Rich Chocolate Chip Cookie” recipe from McCormick.
With 3 1/4 cups of flour, the original recipe makes a bunch, but Fuzz and I scaled it down a bit and added a few twists for a Sunday afternoon snack. I also included some metric weights for those of you who measure with a scale, so I hope those come in handy. And finally, the chocolate chips needed doubling!
Fuzz made these cookies herself and was so happy to see they came out picture perfect. With lots of folds and crinkles, the cookies are close to what you’d find at a bakery. Next time we might play around with types of flour and swap out some of the all-purpose for a little wheat, but other than that I’d do everything the same. Here’s the recipe as we made it and here’s the original version. We made ours slightly larger so the cook time is also a little longer.
- 1 1/2 cups plus 2 tablespoons (7.3 oz/205 grams) all-purpose unbleached flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (we used a bit more than original recipe)
- 10 1/2 tablespoons (5.25oz/147 grams) unsalted butter, room temperature
- 1/2 cup plus 2 tablespoons (4.4 oz/120 grams) granulated sugar
- 1/2 cup (3.8oz/106 grams) firmly packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cup extra dark chocolate chips
- 1 cup walnuts, toasted and chopped
- Preheat oven to 375°F. Have ready two ungreased baking sheets.
- Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually stir in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
- Drop by rounded tablespoons about 2 inches apart onto the baking sheets and bake for 10-12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.