Craft'n'Cook Saturday · DIY · In the Kitchen · Monday Munchies · Recipes

Monday Munchies: Honey Vanilla Chocolate Chip Cookies

 

HVCCCookies

This is one of my absolute favorite desserts to prepare for get-togethers, parties, or just when my sweet tooth is desperate for something delish!

**This is my own personal modification to an old McCormick’s recipe I found on the side of a McCormick’s vanilla extract box. I do a bit of a deviation from the recipe by adding extra vanilla. I also add honey, I’ve found it helps the cookies (and just about anything) keep more moisture so they stay ooey-gooey. 🙂

Depending on size of cookies, makes approximately 5 dozen cookies.
Prep Time: 15-20 minutes
Cook Time: 8-10 minutes per batch

Ingredients & Measurements:

  • 3 1/4 cups of flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/3 cups butter, softened
  • 1 1/4 cups granulated sugar
  • 1 cup (firmly packed) light brown sugar
  • 2 large eggs
  • 4 tsp vanilla extract
  • 1 (12 oz) package semi-sweet chocolate chips
  • 2 tbs honey25044_10151587050508942_1346506770_n

Directions:

  1. Pre-heat the oven to 375˚F
  2. Mix flour, baking soda, & salt in medium size bowl & set aside.
  3. Beat butter & sugars in large bowl with electric mixer on medium speed until light & fluffy.
  4. Add eggs & vanilla; mix well.
  5. Gradually beat in flour mix on low until well mixed (make sure to keep mixers in dough so as to night set the flour mixture flying).
  6. Stir in chocolate chips

**Here, it can often be beneficial (if you’re not in a rush) to put the dough in the fridge/freezer, it helps in spooning it out onto the trays.

7. Spoon rounded balls of dough onto trays (about 2 tbs of dough each) & about 2 inches apart on non-greased bake sheets.

**You don’t need to grease it because there’s plenty of butter mixed into the dough to keep the cookies from sticking.
**Here’s a tip: If using your hands, cover your hands in a light layer of dry flour between shaping cookies. The flour will keep too much dough from sticking to your hands.

8. Bake each batch for 8-10 minutes until light brown at the edges.

**Be careful to watch so as to not burn…taking them out when JUST turning brown on the edges allows them to remain ooey-gooey in the center. Because they’re still how, they’ll continue to slightly cook while cooling.

9. Allow to cool on bake sheets for a few minutes before moving to cooling racks

10. Grab a glass of milk & enjoy the ooey-gooey-ness.

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