Vanilla Bean Chocolate Chip Cookies




I'm absolutely over the moon about chocolate chip cookies!! 

I haven't posted a chocolate chip recipe recipe I absolutely love, until now!

Alton Brown's 'chewy' is amazing...

.

but I added a whole (scraped) vanilla bean to the recipe and we adored it!

I do love the fresh vanilla taste!

Wait?? Real vanilla beans in a cookie??

Yes, I thought I was being original, no...not so much!  I looked (on the web) for vanilla bean chocolate chip recipes and found tons!

*Sigh*

Although, I must say, combining Alton's recipe and my addition is amazing!

Enjoy!



Vanilla Bean Chocolate Chip Cookies
Recipe Adapted from Alton Brown


Makes approx. 2 dozen cookies

Ingredients

8 ounces unsalted butter (2 sticks)
12 ounces bread flour (about 2 1/4 cups)
1 teaspoon salt
1 teaspoon baking soda
2 ounces granulated sugar (about 1/4 cup)
8 ounces brown sugar (about 1 1/4 cups)
1 large egg
1 large egg yolk
1 ounce whole milk (about 2 1/2 Tb)
1 teaspoon pure vanilla extract
1 whole vanilla bean, seeded
12 ounces semi-sweet chocolate chips

Preparation


Pre-heat oven to 325 degrees.


Melt the butter in a saucepan and set aside.

Sift together the flour, salt and baking soda in a small bowl.

In a medium bowl stir the melted butter and sugar together, until well combined.  Whisk in the egg, egg yolk, whole milk, vanilla and vanilla seeds.

Whisk the flour into the egg mixture slowly.  Lastly add the chocolate chips.

Refrigerate for around 1 hour.

Line a cookie sheet with parchment paper.  Roll the dough into 1-1/2 / 2-inch balls.  Half way through turn the baking sheet  (so the cookies bake evenly.)  Let cool and set aside.  Be sure to let the pan cool thoroughly before baking the next batch.

Bake for 15-20 minutes, or until cooked through and golden brown.

18 comments:

  1. Sorry this recipe does not work and they tasted real doughy. I think next time I'm going to try something different and maybe bake them at 350 Degrees F heat to see if it makes any difference? (lol) :o)

    ReplyDelete
  2. Hi! This recipe is mean't to be a little doughy/chewy. This is one of Alton Brown's infamous recipes. I would suggest baking longer if yours came out raw. The reason he put the oven to 325 degrees is for the chewy-ness.

    ReplyDelete
  3. I love your idea of incorporating a whole vanilla bean with chocolate chip cookies. I love fresh vanilla and I bet these are fantastic! Definitely going to be trying these!

    ReplyDelete
  4. The cookies look thick and chewy! I love that! Lovely clicks!

    ReplyDelete
  5. What do we bake these at since there is no baking temperature in the recipe? 325, 350 or 375 F?

    ReplyDelete
  6. Ohmigoodness those cookies look phenomenal. Chewy and fluffy and full of chocolatey goodness! And I think you're pretty smart to consider vanilla beans! I'd never have thought of it :) Buzzed

    ReplyDelete
  7. These are stunning! You can't go wrong with Alton Brown. I have some vanilla bean in my cabinet right now, these sound perfect!

    ReplyDelete
  8. Your cookies look fabulous! I've heard Alton's recipes are great but haven't tried any of his recipes yet. This may be the one as you had me at the word "chewy".

    I love adding vanilla beans to things too. It really takes things to a whole new level :D

    ReplyDelete
  9. I also love the idea of vanilla bean! Who knew...in a cookie batter? Love it! I have some as well and will try that next time!

    ReplyDelete
  10. Love the idea of bread dough.. and the vanilla bean, of course. will try soon.. thanks. Fab photos, too!

    ReplyDelete
  11. I am always looking for great chocolate chip cookie recipes because nothing does it for me like a thick chewy chocolate chipper! These look delicious and I can't wait to try them!

    ReplyDelete
  12. do you mix in the bean or just the seeds? im confused LOL

    ReplyDelete
  13. Hi there! No, it's just the seeds..I know a little confusing since the name is Vanilla BEAN Chocolate Chips! To seed the vanilla bean...cut a straight line down the middle of the vanilla bean, using a knife, scrape the seeds out of the vanilla bean. They are super tiny, so it's hard to get all of them but not to worry, they are concentrated little suckers! ;-)

    ReplyDelete
  14. S0oo excited I have my dough sitting in the fridge! I cant wait to try them!

    ReplyDelete
  15. Love Alton Brown and love chocolate chip cookies. This was a great recipe. I didn't have any vanilla on hand so I needed a recipe that used vanilla bean. I found that scrapping the vanilla bean into the warm butter and letting the pod soak really increased the flavor and helped with my predicament. I would recommend to any one following this recipe.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...
 

© Epicurean Mom. All Rights Reserved. | Blog Design By Penny Lane Designs