National Chocolate Chip Cookie Day May 15, 2014

I joined Nielsen-Massey Vanillas as we celebrated National Chocolate Chip Cookie Day.  It is a perfect day to celebrate America’s quintessential dessert, it’s also a day to celebrate the ways baking brings people together. 

Chocolate chip cookies are America’s favorite cookies to bake and share, and the sweet, creamy flavor of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract makes this chewy, bakery-style chocolate chip cookie recipe one for the recipe box.

For a twist on the classic favorite, here are a few ways to make this recipe unique to you:

• Switch the chips: Instead of using 2 cups of semisweet chocolate chips, try using white chocolate chips, dark chocolate chips, or a combination of all three. Using coarsely chopped baking chocolate instead of chips will add a gourmet feel to the recipe.
• Make it nutty: Try adding 1 cup of coarsely chopped nuts to the batter. Pecans or walnuts are a classic addition, while macadamia nuts or pistachios add a bit of a nontraditional flair.
• Salt the tops: Baked goods aren’t just about the sugar; salt amplifies the flavors in even the sweetest recipes. Sprinkle the tops of your cookies with coarse sea salt just before baking to bring out the flavors of the brown sugar and chocolate in this recipe. Try using a smoked sea salt for an extra-special touch.
• Build a sandwich: Pair this recipe with your favorite ice cream flavor for the perfect ice cream sandwich, or spread them with buttercream frosting for a cookie sandwich treat. Use a peanut butter frosting for that classic chocolateand peanut butter combination that everyone loves.

Chocolate Chip Cookies
1 ½ c. butter, softened
1 ¼ c. white sugar
1 ¼ c. brown sugar
1 T. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 eggs
4 c. all-purpose flour
2 tsp. baking soda
1 ¾ tsp. salt
1 tsp. baking powder
1 tsp. cream of tartar
1-12 oz. pkg. semisweet chocolate chips. (2 c.)

Heat oven to 350 degrees. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, soda, salt, baking powder and cream of tartar. Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly: remove from baking sheet. Cool on wire rack. Makes about 4 dozen crackly, chewy-crispy bakery-style cookies. They are wonderful!

*Recipe courtesy of Nielsen-Massey Vanillas and Renee Hartzler.