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Vanilla-Rich Chocolate Chip Cookies

by on October 9, 2011 · 20 comments

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.

Vanilla-Rich-Chocolate Chip Cookies

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.

5.0 from 1 reviews
Fuzz's Half-Batch Vanilla-Rich Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Variation on McCormick's "Vanilla Rich Chocolate Chip Cookies from the back of the vanilla extract box and their ads.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 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
Instructions
  1. Preheat oven to 375°F. Have ready two ungreased baking sheets.
  2. 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.
  3. 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.

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Published on October 9, 2011

{ 20 comments… read them below or add one }

Gloria October 9, 2011 at 7:25 pm

I love the shape!!! Once my new kitchen counters are fully in (1/2 are in, and 1/2 were cut wrong :( ) I will get to start baking again..these look like they will be at the top of the list!

Sue October 9, 2011 at 10:18 pm

They’re picture perfect! Good job Fuzz! I’ve been absolutely craving CCC’s for the past two weeks. Maybe I’ll give in and make these. ;-) Hmmm, I only have semi-sweet chocolate chips right now.

Katy October 9, 2011 at 10:19 pm

I just clipped this recipe from BHG not but 10 minutes ago! Glad to see a review — Thanks!

snooky doodle October 10, 2011 at 1:37 am

I m in the mood for Chocolate chip cookies :)

Holiday Baker Man October 10, 2011 at 2:25 am

So perfect!

Lisa Ernst October 10, 2011 at 6:04 am

Beautiful! These look perfect and I love to actually taste the vanilla in my cookies.

Anna October 10, 2011 at 6:31 am

Sue, semi-sweet would be fine. I’ve just been buying the “extra dark” chips, the one in the bright red bag, so I specified extra dark.

Louise October 10, 2011 at 7:03 am

Fuzz did a great job on the cc cookies. Did you make enough to see how long these keep?

Anna October 10, 2011 at 7:06 am

Hi Louise,

We baked a little over a dozen and ate 6. I’ll see how the others taste today. We also saved half the dough and plan on baking it up this morning for Emma’s teacher. I’ll let you all know if the refrigerated dough tastes or bakes up any nicer than the dough we baked immediately.

Robin October 10, 2011 at 12:43 pm

Fuzz you did a fabulous job! I’d totally buy these yummy jems at any bakery for sure :} I’m baking these to take to work; my friends @ work will luv ‘em too~we’re nurses & we flip out for yummy cookies!!

Erin October 10, 2011 at 3:05 pm

Awesome job Fuzz! I can’t wait to bake these with Sam when we move!

Lisa@ButteryBooks October 10, 2011 at 5:18 pm

Those look delicious! I do prefer the extra dark chocolate chips.

Katrina October 11, 2011 at 8:54 am

MMm. I’ve seen/heard of those. Great job, Fuzz. Definitely makes me want a ccc!

Anna October 11, 2011 at 8:58 am

Okay, here’s a little update. The dough bakes up nicely after being chilled for 24 hours, but it was just as good baked immediately. The cookies are okay on Day 2, but not great. But frankly, a butter-based chocolate chip cookie that tastes good on Day 2 is elusive. I still loved this recipe.

I made a batch for myself using King Arthur Organic Unbleached All-Purpose Flour and walnuts tossed in butter (ie, Shirley Corriher’s toasting method) and can’t wait to bake the dough.

Louise October 11, 2011 at 10:01 am

Thanks for the update. Few cc cookies taste good on Day 2. I recently made one and now have to scour my notes to see which it was. It might have been one using alternative flours. :-(

Sue October 13, 2011 at 9:41 pm

I finally gave in and made some CCC’s, and chose this recipe. It’s very good and I’m glad I made them. I used regular semi-sweet chocolate chips. I only had dark brown sugar so used that and I’m sure the flavor was different because of that but the texture of the cookies is really good and I’m glad I made them! Now that I’ve read the update I wish I would have made twelve and frozen the rest of the dough for another day. We have a lot of cookies for the two of us to eat! Thanks for the weights Anna! They came together really quick easy because of that!

Kristin October 16, 2011 at 5:56 pm

Hi Anna! I love your site and often use it as a resource when I’m looking for a particular type of recipe (chewy brownies, crunchy chocolate chip cookies, etc.).
I was just about to make these cookies and noticed that the salt called for in the halved recipe was 3/4 tsp salt, which seemed like a lot in proportion to the other ingredients. I checked it against the original recipe and it was the same 3/4 tsp. Should it be the same amount or should the salt be halved also?

Anna October 16, 2011 at 7:43 pm

Hi Kristin,
That’s a great question! The original recipe called for salted butter, but since I used unsalted, I increased the salt to 3/4 teaspoon. If you think about the proportions of the basic Toll House recipe which usually has 1 teaspoon of salt, 2 1/4 cups flour, etc. etc., it’s not that much. And 3/4 turned out to be just right for my tastes — not salty tasting at all. However, everybody’s different. If you are really sensitive to salt and just don’t need much in baking, you can cut it. But I used 3/4 tsp and unsalted butter and though the balance was good. I also used a ton of chocolate chips, so the salt offsets some of the sweetness.

Kristin October 17, 2011 at 10:34 pm

Thanks Anna! That makes perfect sense. The recipe on the McCormick site doesn’t specify the type of butter, which it should. I think what threw me off was that the original recipe has more baking soda than salt, but yours has more salt than baking soda. I didn’t even think about the salted butter option, so thanks for clarifying!

Anna October 18, 2011 at 7:40 am

Hope you like the cookies!

BTW, I’ve never seen a recipe that specifies salted butter, so if a recipe says “butter”, I just assume it’s salted. If it’s says “butter or margarine” than I’m positive it’s salted. But really, you can use whatever you want. Some people don’t like as much salt in baked goods anyway.

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