Today’s Vanilla Kissed Chocolate Chip Cookies are a really fun way to make ordinary cookies extra special. The kids will love devouring them and everyone will enjoy every bite!
These first days of summer have kicked off with a bang with temperatures over 100°F. It has been too hot for a fancy dessert with all the bells and whistles, but perfect for the simplicity of the world’s greatest cookies!
Do you love chocolate chip cookies as much as I do? I’m not sure there is anything better than the perfect blend of vanilla and chocolate in one bite.
These cookies are a riff on the classic Tollhouse recipe, using more brown sugar and vanilla than the original. I like the caramel notes you get with the extra molasses in the sugar. Plus I added extra leavening to make them a little cakier.
This is one time when vanilla paste should be put into play. It bumps up the flavors across the board and makes these cookies truly exceptional.
These cookies would be great to use to make ice cream sandwiches too. Just soften the ice cream until spreadable, make a 1/2-inch thick layer on the bottom of one cookie and place a second one on the top. Voila, instant summer cooling dessert!
I hope you love these Vanilla Kissed Chocolate Chip Cookies, a wonderful way to end any summer evening meal!
Gluten-Free Tips:
I used my favorite gluten-free flour blend to make these cookies. They don’t need any xanthan or other gum. Super easy to make!
- 2-1/4 cups (270 g) gluten-free flour blend or all-purpose flour
- 1-1/2 tsp kosher or fine sea salt
- 1 tsp baking soda
- 1/2 tsp baking powder (optional)
- 1 cup (2 sticks) butter, at room temperature
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla paste or pure extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. In a bowl, whisk together the flour, salt, and baking soda.
- In the bowl of your standing mixer, beat together the butter with the brown and white sugars. When smooth and creamy, add the vanilla and egg, beating until fully combined. Add the flour mixture and beat until fully incorporated. Add the chocolate chips and beat just long enough to distribute them evenly through the dough.
- Use a spring-loaded ice cream scoop to easily portion the dough into balls. Place them about 2-inches apart on the prepared baking sheets. Bake for 9 to 10 minutes or until golden brown, spinning the sheets halfway through the baking.
- Transfer the baked cookies to wire racks to cool thoroughly. Continue baking until all the dough has been used.
- Yield: 3 to 5 dozen cookies
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