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 they will enjoy every bite!
The first days of summer kicked off with a bang with record temperatures well over 100°F. It was 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. If you don’t have it, you can use regular vanilla, it just won’t be as prominent.
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. Wrap in plastic and freeze. Voila, instant summer cooling dessert!
I hope you love these Vanilla Kissed Chocolate Chip Cookies. They are a wonderful way to end any summer evening meal!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Vanilla Kissed Chocolate Chip Cookies:
- Gluten-free flour blend or all-purpose flour
- Kosher salt, baking soda, baking powder
- Butter, brown sugar, granulated sugar
- Vanilla, eggs, chocolate chips
If you haven’t already converted to weighing your ingredients, now is the time, especially if you are doing gluten-free baking. You will get extremely consistent results and once you are used to it, it is so much easier and faster than measuring with cups.
How to make Vanilla Kissed Chocolate Chip Cookies:
- Whisk together the flour, salt, and baking soda
- Cream the butter and both sugars together, then mix in the vanilla and eggs
- Add the flour mixture and mix in; add the chocolate chips and beat just until they are evenly distributed in the dough
- Scoop the dough into balls and place on parchment-lined baking sheets; bake at 375°F for 9 to 10 minutes or until golden brown
- Cool completely on wire racks; repeat with remaining dough
Buy several sizes of spring-loaded scoops – they will save you so much time when you are portioning doughs and batters. You will have your cookies ready to go in no time!
Recommended Tools (affiliate links; no extra cost to you):
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper sheets
- Kitchen scale
- Cookie scoop
- Cooling racks
- Vanilla Paste
I used my favorite gluten-free flour blend to make these cookies. You can also use your favorite store-bought all-purpose gluten-free flour blend. These cookies don’t need any xanthan or other gum and are super easy to make!
- 2-1/4 cups (270 g) gluten-free flour blend or all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup (2 sticks; 226 g) butter, at room temperature
- 1 cup (200 g) firmly packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 tbsp vanilla paste or pure vanilla extract
- 2 large eggs
- 2 cups (340 g) semisweet chocolate chips
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of your stand mixer or hand mixer, beat together the butter with the brown and white sugars. When smooth and creamy, add the vanilla and eggs, 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 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 front to back halfway through the baking.
- Transfer the baked cookies to wire racks to cool thoroughly. Continue baking until all the dough has been used.
- Recipe Source: The Heritage Cook
Amount Per Serving: Calories: 69Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 49mgCarbohydrates: 13gFiber: 0gSugar: 3gProtein: 2g
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