These irresistible treats combine the classic flavors of vanilla and chocolate for the ultimate cookie experience. Perfect for satisfying your cravings or impressing guests at any gathering, our easy-to-follow recipe will have you baking up a batch of soft, chewy cookies in no time.
Vanilla Chocolate Chip Cookies:
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
American
Servings
14
Prep Time
8 minutes
Cook Time
11 minutes
Satisfy your sweet cravings with our irresistible Vanilla Chocolate Chip Cookies recipe. Delightfully combining the timeless essence of vanilla with rich chocolate chips, these cookies offer a perfect balance of flavors and textures. Baked to golden perfection, each bite delivers a soft, chewy center complemented by melty chocolate goodness. With simple ingredients and easy-to-follow instructions, this recipe promises to be a hit at any gathering or as a delightful treat for yourself.
Native Vanilla
Ingredients
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1 cup light brown sugar
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8 tablespoons unsalted butter, (room temperature)
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1 tablespoon extra virgin olive oil ((can also use sunflower)
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1 large egg, (room temperature)
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1 tablespoon vanilla paste or real vanilla extract
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1 teaspoon baking powder
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3/4 teaspoon sea salt
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1/2 teaspoon baking soda
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1 1/2 cups (204 g) all-purpose flour
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3/4 cup (110 g) dark, milk or semi-sweet chocolate, (chips, chunks or coarsely chopped bar)
Directions
Preheat your oven to 350F (177C) and line
In a medium bowl add the brown sugar and butter and beat with a spatula until light and fluffy; the mixture should no longer appear dense and the color should have lightened slightly. Add in the olive oil mixing until the oil is completely emulsified into the mixture. Add in the egg, vanilla paste or extract, baking powder, salt and baking soda and mix until no traces of egg are visible, and it has become one cohesive, delicious smelling mixture.
Gently fold in the flour stopping when there are still traces of flour visible. Add in the chocolate and stir until evenly distributed throughout the dough being careful to use as few strokes as possible so as not to overmix the dough.
Using a scoop, portion 3 tablespoons of dough (approximately 42g) onto the lined baking sheets, ensuring a 3-inch gap between each cookie to accommodate spreading. Bake in the center of the oven for 11 minutes. Once removed from the oven, gently nudge the cookies back into circular shapes using the edge of a spatula. Allow them to cool on the baking sheet for 10 minutes to set and slightly deflate.