Wednesday, May 14, 2014

Nielsen Massey Chocolate Chip Cookies



And, what better way to celebrate than with . . . chocolate chip cookies.  But, these aren't just any chocolate chip cookies, oh no, these are special.  Wanna know why?  Well, about a month ago, Nielsen Massey contacted me to ask if I would like a sample bottle of their pure vanilla extract.  Considering that I've only ever bought cheap generic imitation vanilla, I was thrilled.  In exchange, all they asked was that I use the vanilla to make some of their awesome chocolate chip cookies and post about it today.  Seriously, quality vanilla and a batch of chocolate chip cookies to boot?  How could I say no?

The only changes I made was to use mini chocolate chips (since I didn't have any regular ones), added some grated milk chocolate, and chilled the dough.  Let me tell you, these chocolate chip cookies impressed me from the moment I saw them baking in my oven.  Unlike a lot of other recipes I've tried, these stayed thick and puffy till the very end.  Then, once I took them out, they turned into these crispy shelled, soft gooey middle-y, crinkled topped circles of buttery, vanilla-y perfection.

I took a bite and I was impressed.  What a cookie!  They had the ideal texture and were so full of flavor that I can only attribute to having used real vanilla to make them.  Thank goodness the recipe made three dozen cookies because one will not be enough for me.  Thank you Nielsen Massey for the opportunity to try your vanilla and your yummy cookie recipe!

Nielsen Massey Chocolate Chip Cookies

3/4 c. butter (I used salted butter)
1/2 c. + 2 Tbsp. sugar
1/2 c. + 2 Tbsp. brown sugar
1 1/2 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 egg
2 c. all-purpose flour
1 tsp. baking soda
pinch salt  
1/2 tsp. baking powder
1/2 tsp. cream of tartar
1 c. mini semisweet chocolate chips
1/4 c. grated milk chocolate 

Cream the butter with the sugars.  Beat in the vanilla and eggs.  Mix in the flour, baking soda, salt, baking powder, and cream of tartar.  Stir in the chocolate chips and grated milk chocolate.  Chill the dough for 1 hour in the fridge or 30 minutes in the freezer.  Roll into small walnut-sized balls and place on a parchment paper lined cookie sheet.  Bake 14 minutes.  Let sit a few minutes on baking sheet before removing to cool completely on a wire rack.