• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
Cookie Madness
menu icon
go to homepage
  • Home
  • About
  • Subscribe
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Subscribe
  • Recipe Index
×
Home » Chocolate Chip Cookies

Mexican Vanilla Chocolate Chip Cookies

May 18, 2014 · Modified: Jul 2, 2023 by Anna · This post may contain affiliate links · 3 Comments

May 15 is National Chocolate Chip Cookie Day, so to celebrate (albeit a few days late!) here's a recipe for chewy Mexican Vanilla Chocolate Chip Cookies.  I used Molina brand for this batch, but any brand of vanilla will work.

chewy Molina Mexican Vanilla
Very dense and chewy vanilla chocolate chip cookies

Molina and Other Mexican Vanilla Brands

I originally made these while on a Mexican vanilla kick. Before trying the Molina, I'd already tried a few others including Nielsen Massey, Blue Cattle Truck (which is very light and pleasant) and Danncy, which is a pretty intense vanilla and reminds me of the kind friends bring home from Mexico. Molina was my most recent purchase. It's lighter and not as full flavored as Blue Cattle Truck, but it smells wonderful and is not as expensive. After I bought it and started using it, I searched the Internet for other reviews and saw that others liked it too.

But back to the cookies, this is my rendition of the Thick and Chewy Chocolate Chip Cookies from America's Test Kitchen. I used the Molina vanilla, increased the chips, and increased the salt a bit. I also portioned out the dough ahead of time so that we could chill and bake as needed.

  • Mexican Chocolate Biscotti
  • Small Batch Mexican Vanilla Ice Cream
  • Mexican Chocolate Banana Bread
  • Pineapple Pound Cake with Mexican Vanilla
  • Mexican Chocolate Streusel Cake

Recipe

Chocolate Chip Cookie Molina

Molina Mexican Vanilla Chewy Chocolate Chip Cookies

Cookie Madness
Thick and chewy chocolate chip cookies made with Molina Mexican vanilla.
Print Recipe Pin Recipe
Prep Time 1 hour hr 10 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert
Cuisine American
Servings 24

Ingredients
 

  • 12 tablespoons unsalted butter cut into chunks
  • 2 cups plus 2 tablespoons AP flour 10.5 oz/290 grams
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup firmly packed light brown sugar (200 grams)
  • ½ cup 3.5 oz organic cane sugar or granulated sugar (100 grams)
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons Mexican vanilla your favorite brand (I use Molina)
  • 2 cups bittersweet chocolate chips Ghirardelli

Instructions
 

  • Melt half of the butter in a microwave-safe bowl. Add the remaining cut up butter to the hot melted butter and stir until completely melted. Let cool. Alternatively, you can melt the butter all at once and let it cool, but melting half of it and adding the remaining butter helps it cool faster.
  • Mix together the flour, baking soda and salt. Set aside.
  • In a mixing bowl, whisk together the cooled melted butter, brown sugar and granulated sugar. Add the egg, egg yolk and Mexican vanilla and whisk just until blended.
  • Add the flour mixture and stir to make a soft dough. Stir in bittersweet chocolate chips.
  • Using a heaping tablespoon, scoop up about 24 balls of dough and arrange them on two plates or one tray lined with wax, foil or parchment paper. Cover loosely and chill for several hours or until the dough balls are firm. When firm, you can bake as directed or put them in a freezer bag and freeze your individual balls of dough.
  • Preheat the oven to 325 degrees F. Arrange about half of the balls on one foil or parchment lined baking sheet spacing about 2 ½ inches apart. Set on the middle rack and bake for about 15-18 minutes or until cookies appear set and start to crack.
  • Let cool on the baking sheet for about five minutes, then carefully transfer to a wire rack and let cool completely.
Keyword Mexican Vanilla
Tried this recipe?Let us know how it was!

More Chocolate Chip Cookies

  • Giant German Chocolate Chip Cookies
    Giant German Chocolate Chip Cookies
  • Travis Kelce's Mom's Chocolate Chip Cookie Recipe
    Donna Kelce's Chocolate Chip Cookies
  • Masala Chocolate Chile Cookies
    Masala Chocolate Chile Cookies
  • Giant Gluten-Free Chocolate Chip Cookie
    Cup4Cup Gluten-Free Chocolate Chip Cookies

Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

    Your email address will not be published. Required fields are marked *






  1. Erin @ The Spiffy Cookie

    May 21, 2014 at 9:19 pm

    I remember the first time I ever baked with Mexican vanilla. Immediate obsession, which eventually turned into my love for making homemade vanilla extract.

  2. Sue

    May 19, 2014 at 1:40 pm

    I've been craving chocolate chip cookies. But also have ranger cookies on the brain. We don't have many Mexican style vanillas here. The one time I had some I recall being disappointed in it. It seemed kind of watery. No doubt you have more interesting options in TX.

  3. Christine from Cook the Story

    May 19, 2014 at 8:30 am

    That vanilla sounds delicious!

Primary Sidebar

Footer

About

  • Privacy Policy
  • Disclosure

Newsletter

Subscribe Page

Contact

  • Contact

Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

© All rights reserved. Do not copy, distribute, or reproduce without permission.