My ideal chocolate chip cookie is thin, crispy, and deeply golden brown. This recipe incorporates an entire vanilla bean (the entire thing, not just the inside) which adds a delicous kick to a traditional cookie recipe. Currently I have a surplus of used vanilla bean pods from making my own vanilla extract. I figured I would use them rather than throw them away! I found the recipe on Epicurean Mom. I changed the baking directions so the cookies would be crispy, not chewy. So if you desire a chewy cookie, follow her directions.
1 large egg
1 large egg yolk
2 1/2 tbsp half and half
1 teaspoon pure vanilla extract
1 whole vanilla bean, sliced in half
12 ounces semi-sweet chocolate chips
On ungreased cookie sheets, scoop out 1 heaping teaspoonful of dough about 2-3 inches apart. Bake for about 12 minutes, turning the cookie sheets halfway through the baking process. Bake until golden brown. Let sit on baking sheet for 1 minute, then transfer to cooling racks.
I served these cookies with some homemade brown sugar vanilla ice cream for a cookout at Nick's parents house. The rest of the cookies were saved for my cousins in Harrisburg.