I’ll NEVER, EVER, EVER say no to a chocolate chip cookie! Especially Vanilla Bean Chocolate Chip Cookies!
But I’m a bit of a cookie snob. There aren’t many things I’m snobby about – but if it’s not the most perfectly cooked cookie then what’s the point? I need it to be just barely crispy on the edges, soft and gooey on the inside, salted to perfection and loaded with chocolate chips in every bite! It doesn’t get much better than that! Recipe below… and check out my Spring Garden Party post for a bevy of other inspiration!!
Vanilla Bean Chocolate Chip Cookies
- 8 oz unsalted butter softened
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoon of vanilla beans scraped from the inside of a vanilla pod
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips
- In a large mixer, combine the butter and sugars with a paddle attachment. Mix together for 2 minutes until the sugars all incorporated.
- Add the eggs one at a time, followed by the vanilla and mix.
- Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Mix until the last bit of flour gets incorporated and then stop.
- Add the chocolate chips and gently fold them into the dough with a sturdy spatula. Refrigerate batter for at least 1 hour.
- Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 14-16 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
- Store cookies in the fridge for 4-5 days, or in the freezer for up to 1 month. I have no idea if they last longer than that because I always eat them within the first few days anyway!