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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Light brown sugar — chocolate chip cookies, brown butter, sauces
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
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Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Light brown sugar — chocolate chip cookies, brown butter, sauces
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
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heat oven to 375 and place racks in middle and top levels of the oven. beat together the butter and sugars on high mixer speed until light and fluffy, about 1 minute. scrape bowl and paddle beater. add eggs and vanilla, and beat on low until incorporated. then beat on high for about 1 minute until light and fluffy again. scrape bowl and paddle again. in a separate medium size bowl, whisk together the flour, salt, and baking soda. add this to the butter mixture and beat on medium until just blended. stir in chocolate chips with a wooden spoon. drop rounded teaspoons of dough 2-inches apart onto the greased cookie sheets. tip - don't make these larger - larger amounts of dough won't flatten well. bake until deep golden brown around the edges, and lightly golden in the center- about 8-10 minutes, rotating the sheets after about 4 minutes to get more even results. tip - when you rotate the sheets after 4 minutes, check to see if the cookies have flattened well. if not, shake the pan gently to spread the dough and flatten a little more. then, contine to bake until brown and crisp. remove from the oven and let rest 3-5 minutes before transferring the cookies to a wire rack to cool completely.