Vanilla Rich Chocolate Chip Cookies

By Addie

Flavors of premium vanilla and chocolate blend together to make a wonderful combination in these favorite chocolate chip cookies.

Ingredients

• 3 1/4 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/3 cups butter, softened
• 1 1/4 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 2 eggs
• 4 teaspoons McCormick® Pure Vanilla Extract
• 1 package (12 ounces) semi-sweet chocolate chips
• 1 cup chopped walnuts

Preparation

Step 1

1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.

2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.

3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Makes 5 dozen or 30 (2 cookie) servings.
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VARIATIONS:

Cranberry, Macadamia & White Chocolate Chip Cookies: Add 1 teaspoon McCormick® Ground Cinnamon with the flour. Use 1 cup each dried cranberries, chopped toasted macadamia nuts and white chocolate chips in place of the semi-sweet chocolate chips and walnuts. Makes 6 dozen.

Coconut, Raisin & Pecan Cookies: Add 1 teaspoon McCormick® Ground Cinnamon with the flour. Use 1 cup each flaked coconut, raisins and chopped toasted pecans in place of the semi-sweet chocolate chips and walnuts. Makes 5 dozen.

Coconut, Almond & Chocolate Chip Cookies: Use 1 teaspoon McCormick® Pure Almond Extract in place of the vanilla. Use 1 cup each flaked coconut, toasted slivered almonds and semi-sweet chocolate chips in place of the 2 cups semi-sweet chocolate chips and walnuts. Makes 5 dozen.

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REVIEWS:

Great recipe = Amazing Cookie! I've been baking the classic Toll House recipe for 20 years (with many compliments) & this one is even better. I used real butter, McCormick Vanilla, and Trader Joe's semi-sweet chips.

Great cookies, my family loves them!

These cookies came out perfect for me! To prevent them from spreading and getting too thin when they bake, you must use REAL butter. It really makes a huge difference. also, I chill my batter for at least an hour or so and bake them for 9 minutes. When you chill the batter, it makes for a chewier cookie and it doesn't let the cookie spread so much.

Not sure what happened but my cookies looked nothing like the ones shown on the ad with this recipe. Paper thin, slightly underbaked no matter how much I adjusted the time from one sheet to the next. Very disappointed.

Delish! I upped the chips to 2 cups..bake 10 minutes TOPS!Mmmmm!

Amazing!!!!

These are fantastic! They taste like cookies from a bakery. For these to come out as best as they possibly can, you must use real butter, real vanilla extract and good quality chocolate.

Fantastic! A Family Favorite!

They are wonderful.