Tuesday, August 20, 2013

Chocolate Chip Vanilla Bean Cookies

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.


2 sticks unsalted butter
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup cane sugar
1 1/4 cup dark brown sugar
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

Preheat oven to 350 degrees. Melt the butter in a small saucepan and set aside. Whisk together the flour, salt and baking soda in a small bowl.
In a food processor, process the 1/4 cup granulated sugar and vanilla bean until the bean is completely blended into the sugar. Stir the melted butter and sugars together.  Whisk in the egg, egg yolk, half and half, and vanilla extract. Stir in the flour mixture slowly. Then fold in the chocolate chips.
Refrigerate for about 1 hour. 
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.

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